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

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

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

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

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"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.

In article >,
"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. ;-)
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

Omelet wrote:

> 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. ;-)

We have them at our local Safeway. Unfortunately, they put them in a
place that your eyes don't normally go to (unless you are as tall as
Bob). Go to the multi-shelved fresh produce side of your store where the
mushrooms and other delicate produce are. On the very top of the
shelving away from the misting, there are typically cellophane-bagged
dried variety mushrooms. If not there, an end cap in the same department.

It's one of those little aggravations of mine that you have to be an
NBA-tall person to reach these things sometimes.

--Lin (no shorty, but sometimes it's a stretch)

In article >,
Lin > wrote:

> Omelet wrote:
>
> > 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. ;-)
>
> We have them at our local Safeway. Unfortunately, they put them in a
> place that your eyes don't normally go to (unless you are as tall as
> Bob). Go to the multi-shelved fresh produce side of your store where the
> mushrooms and other delicate produce are. On the very top of the
> shelving away from the misting, there are typically cellophane-bagged
> dried variety mushrooms. If not there, an end cap in the same department.
>
> It's one of those little aggravations of mine that you have to be an
> NBA-tall person to reach these things sometimes.
>
> --Lin (no shorty, but sometimes it's a stretch)

I was 5'6" but due to disk degeneration, I've lost some hight. <g>
Aging sucks!

Ok, I'll look a little harder and see what I find, thanks!
Dried mushrooms have a lot of culinary uses!

Our local store does have fresh Oyster mushrooms.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Sep 9, 12:07*pm, Lin > wrote:
> Omelet wrote:
> > 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. ;-)
>
> We have them at our local Safeway. Unfortunately, they put them in a
> place that your eyes don't normally go to (unless you are as tall as
> Bob). Go to the multi-shelved fresh produce side of your store where the
> mushrooms and other delicate produce are. On the very top of the
> shelving away from the misting, there are typically cellophane-bagged
> dried variety mushrooms. If not there, an end cap in the same department.
>
> It's one of those little aggravations of mine that you have to be an
> NBA-tall person to reach these things sometimes.
>
> --Lin (no shorty, but sometimes it's a stretch)

====================================

Lin,
Have you had the dubious pleasure of asking someone in the supermarket
to hand you something from a sort-of high shelf? I'm jut barely 5
feet (when I have tall hair) and I have really short arms and legs. I
always ask the shortest person I can see to reach for me. Usually
makes their day ;-)

Lynn in Fargo
short fat and fiesty. . .

Lynn from Fargo wrote:

> Have you had the dubious pleasure of asking someone in the supermarket
> to hand you something from a sort-of high shelf? I'm jut barely 5
> feet (when I have tall hair) and I have really short arms and legs. I
> always ask the shortest person I can see to reach for me. Usually
> makes their day ;-)

You so ROCK!!! Thanks for that chuckle! I'll must certainly give it a try.

--Lin (would this qualify as a random act of kindness?)

Lynn from Fargo > fnord
:

>
> ===================================
> Lin,
> Have you had the dubious pleasure of asking someone in the supermarket
> to hand you something from a sort-of high shelf? I'm jut barely 5
> feet (when I have tall hair) and I have really short arms and legs. I
> always ask the shortest person I can see to reach for me. Usually
> makes their day ;-)
>


I am always amused when someone asks me to get something off a shelf for
me. It's nice to feel tall for a change, though

--
Saerah (5'5" and when she can't reach something scans the aisle for
someone tall, or a employee with a stepstool.)

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Omelet wrote:

> 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. ;-)

I took Bob to a Korean market that I discovered a couple of weeks ago
and their selection of mushrooms, both dried and fresh was AMAZING.
Inexpensive as well.

Do you have access to a market like that close to you?

--Lin

In article > ,
Lin > wrote:

> Omelet wrote:
>
> > 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. ;-)
>
> I took Bob to a Korean market that I discovered a couple of weeks ago
> and their selection of mushrooms, both dried and fresh was AMAZING.
> Inexpensive as well.
>
> Do you have access to a market like that close to you?
>
> --Lin

In Austin and yes, they have a good variety of dried mushrooms for good
prices. Dried shitake is a staple in my kitchen. I just don't recall
seeing porcini there, but I've not checked out their dried mushrooms
since they changed locations.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

"Lin" > ha scritto nel messaggio
est...

> I took Bob to a Korean market that I discovered a couple of weeks ago and
> their selection of mushrooms, both dried and fresh was AMAZING.
> Inexpensive as well.
>
> Do you have access to a market like that close to you?
>
> --Lin

I sure don't. But I do have many many places to buy porcini and at the
Saturday market old fellows come to town with what they've found in the
woods during the week. I often have to get educated on how to clean and
prepare them.

There is nothing like a porcino, though. It looks, smells and tastes
exactly what a mushroom is supposed to, in my mind. I love chanterelles,
but if asked to draw a mushroom, that's not what I draw!

In article >,
"Giusi" > wrote:

> "Lin" > ha scritto nel messaggio
> est...
>
> > I took Bob to a Korean market that I discovered a couple of weeks ago and
> > their selection of mushrooms, both dried and fresh was AMAZING.
> > Inexpensive as well.
> >
> > Do you have access to a market like that close to you?
> >
> > --Lin
>
> I sure don't. But I do have many many places to buy porcini and at the
> Saturday market old fellows come to town with what they've found in the
> woods during the week. I often have to get educated on how to clean and
> prepare them.
>
> There is nothing like a porcino, though. It looks, smells and tastes
> exactly what a mushroom is supposed to, in my mind. I love chanterelles,
> but if asked to draw a mushroom, that's not what I draw!

Ok, I bought some this morning. They were $6.00 for 10 oz. I also
bought some other frozen stuff to use with them in a stir fry... but we
will need to use up the 15 bean soup I made this morning first from the
ham skin stock I made yesterday. <g>

I'll report later, and maybe take pics.

I found the packet of 15 bean mix in the pantry over the weekend. Guess
dad bought them. I don't prepare a lot of beans due to the starch carb
content.
--
Peace! Om

"If you don't read the newspaper you are uninformed; if you do read the newspaper you are misinformed." --Mark Twain

On Sep 9, 12:32�pm, Omelet > wrote:
> In article >,
>
>
>
>
>
> �"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