"ViLco" > wrote in message
...
> sf wrote:
>
>> I bought this a few weeks ago, but haven't used it yet.
>> http://www.capriflavors.com/images/f...room_cubes.jpg
>> I've been told it's an excellent product, but I'll use it to flavor
>> rice first because rice needs salt anyway.
>
> Wishin' you well, the few mushroom bouillion cubes I tried were not that
> good... and they were at least once from Knorr, the other one from Maggi,
> very industrial products.
> BTW, is it true that in the USA you don't have a good opinion about
> porcini mushroom? A friend who's been there some months told me he always
> got morels and others but never porcini. Porcini here are considered the
> real deal when talking about moshrooms, be it risotto or other dishes. I
> always have at least a pack of dried porcini, usually from the local
> Apennine mountains, like the Re Porcino brand packaged in Pavullo nel
> Frignano (Modena), 60 km from where I live:
> http://www.ilsottobosco.com/it/sched...secchi-01b.pdf
> It takes less than 15 minutes to revive them in lukewarm water, and then
> then it's always Autumn, or at least... a part of Autumn I really like.

Porcinis are great! But they are one of the more expensive ones. I think
people here tend to use the button ones because they are cheaper. Not sure
I have ever bought morels. When I do buy them (which isn't often), I often
buy a variety but a small quantity of each. Of course it depends on what I
am making. For that South Beach stuffing, I would buy the brown button. Or
the white button if making a sauce. But I might also add some other kinds
in.