No trip to New Orleans is complete without savoring a pillowy beignet that melts in your mouth. Now you can bring NOLA home, with a fun fungi twist! This savory version stirs up a batter with porcini powder and fermented black seed powder that’s sprinkled with fragrant herbs like sage and rosemary. The topping is positively addicting (and would be great dusted on popcorn, too)!
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