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Seasonal eating: Panko fried mushrooms with dukkah

Recipes to reduce food waste

February's Root-to-Leaf superstars are locally grown mushrooms and hazelnuts. A medley of mushrooms are fried to crispy perfection and complemented by hazelnut dukkah and a scattering of fresh herbs.
February's Root-to-Leaf superstars are locally grown mushrooms and hazelnuts. A medley of mushrooms are fried to crispy perfection and complemented by hazelnut dukkah and a scattering of fresh herbs. (Photo by Hannah Green)
By Hannah Green CDN Contributor
Root-to-leaf cooking uses all edible parts of the plant, with a focus on seasonal ingredients, grown

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