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The slices were then fried in olive oil and butter. The flavor and texture -- and richness -- were unparalleled. The thyme made the aroma resemble that of holiday stuffing. Exquisite!

Known for the puff of spores they make when stepped upon, "puffball" fungi when picked well before they dry make excellent eating. Here, Chef Matt Rapposelli slices a particularly large example. The slices were then breaded and seasoned with salt, pepper, and thyme.

Celebrity chef and cooking judge Matt Rapposelli prepares some of his home-made sausages.