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Mushroom typically, and especially puffballs, can
develop stronger odors and richer flavors from biochemical processes as they
dry. My chef friends are aware of this and dry many of the wild mushroom
that they gather to enhance the flavor of their dishes.
Bill
Can't help but wonder if you tried them when the interior was brown, nearly in the spore stage? I've sliced them, when totally white, (about 1/4 inch thick) dried them in the fruit drier then use them in cooking. No offensive odor what so ever. My wife has a sensitive nose connected to a wild imagination and would have thrown them out if any unpleasant order occurred. Jerry
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