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Reduce waste with fermented vegetables
The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.
September 15, 2015
1 Min Read
We started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms. The result was something really rich in umami that we add to some stocks.
Patrick BrowneExecutive ChefUniversity of MontanaMissoula, MT
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