On Tuesday, July 9, 2013 11:40:40 AM UTC-5, James Silverton wrote:
> On 7/9/2013 12:02 PM, sf wrote:
>
> > On Tue, 9 Jul 2013 10:10:57 +0200, "ViLco" > wrote:
>
> >
>
> >> 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.
>
> >
>
> > That's why I haven't been inspired to use it ASAP. I'll just wait
>
> > until I want mushroom flavored rice and try it then.
>
> >
>
> >> BTW, is it true that in the USA you don't have a good opinion about porcini
>
> >> mushroom?
>
> >
>
> > I can't say I've ever seen fresh porcini mushrooms, the only type I
>
> > buy are dried and I'm not bowled over by them. I like our dried mixed
>
> > wild mushrooms (which includes morels) just as well, maybe better, and
>
> > it's certainly less expensive.
>
> >
>
> >> 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
>
> >
>
> > Can't say I've ever seen dried porcini that large. What I see is
>
> > smaller, sliced very thinly and packaged in a bag.
>
> >
>
> >> 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.
>
> >
>
> > Not saying I don't have any dried porcini on hand, just saying I don't
>
> > think they are any better tasting than any other kind of dried
>
> > mushroom. To be honest, if I want a really mushroomy mushroom -
>
> > shiitake is a great one to buy AFAIAC. Fresh shiitake are a lot more
>
> > expensive than dried, but reconstituted dried shiitake are fabulous,
>
> > IMO.
>
> >
>
> Packages of porcini and regular white mush rooms seem to sell for much
>
> the same price in the markets I use. Isn't a portobello just a fully
>
> grown porcini?
>
No, but this is worth reading:
http://en.wikipedia.org/wiki/Agaricu...edicinal_value
>
> Jim Silverton (Potomac, MD)
>
--Bryan O|O