In article >,
"Kent" > wrote:
> I always make and save porcini stock when I hydrate dry mushrooms. After
> that you pretty much have to use it when you want mushroom flavor in your
> dish. I include it in turkey stuffing with mushrooms in the stuffing.
> [reconstituted mushrooms plus stock], and in boeuf bourguignon, or any beef
> stew which includes mushrooms. It lasts a long time frozen. If you defrost
> too much, you can re-freeze without any loss of taste.
>
> Kent

Good to know about re-freezing, thanks.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller