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Omelet[_7_]

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> >Last time I looked at Fresh porcini, they were $40.00 per lb. I've
> >recently seen fresh frozen ones for a considerably lower price, so have
> >been tempted.
> >
> >What is the best way to use them? I've never eaten them.
>
> When I eat a fresh porcini, I slice and sautee it quickly in
> olive oil, salt it, and eat immediately. They are also good
> in a basic pasta al funghi -- wide-cut fresh pasta, lots of
> sauteed mushrooms, and a thin mushroom sauce (I sometimes use
> powdered dried porcini in the sauce). For this I like the mushrooms
> to be cubed instead of sliced.
>
> A friend who lives in porcini country gathers them each season,
> and slices and sautees them before freezing the excess.
> I gather the impression from him that freezing the
> raw mushrooms does not work so well.
>
> Let us know how it works out.
>
> Steve

Ok, I'll check them out and use some next time I make wild mushroom
soup. Thanks.
--
Peace! Om

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