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Strain and set aside. Place butter to a hot frypan. Saute garlic, onions and mushrooms until tender. Transfer to a blender along with remaining ingredients and process until smooth. Pass through a fine sieve and set aside in a bowl. For the mushroom custard, add eggs, egg yolks, cream and salt to the mushroom puree and whisk well to combine. The research, conducted by Dr. Hoffmeister's team at HKI will, among other work, examine the chemical variability within and between magic mushroom strains. "Metabolic profiling of these fungi is ...