On Sep 9, 12:32�pm, Omelet > wrote:
> In article >,
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> �"Giusi" > wrote:
> > "Omelet" > ha scritto nel messaggio
> >news
> > > 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.
> > > --
> > > Peace! Om
>
> > As Steve implied, oil blanching first is better, but plain is OK too. �My
> > favorite use is pasta norciera and I recently posted the recipe on my blog.
> > It was included in 2 weeks ago Presto Pasta Nights lists.
>
> > Soup I think is better made with dried ones added to a bunch of other fresh
> > mushrooms.
>
> Ok, I've never seen dried porcini around here... but thanks for the
> hint. �I'll be sure to post results when I get around to trying them. ;-)

There are plenty of sources for dried porcini on the net. For most
cooking (except grilling) dried mushrooms are better than fresh,
dried require no special storeage, have a long shelf life, and cost
substantially less.

What's the difference between CyberPork and a Porcini... lipstick!
hehe