Are these ugly looking things really worth $55.00 per lb???
That is for fresh. I did not get any for myself, just 1/10 of a lb.
as a trade item. :-) I may spring for a couple more next time I go
just to give them a try.

How does one use these?

The store also had some Oregon Morels this morning for about
the same price. Big beauties too. What are they like?

The only mushrooms I've eaten so far have been the regular
ones from the grocery store, portabellos, Oyster, Shitake,
and golden mushrooms. Central Market always has a good variety
of unusual fresh mushrooms, including real truffles from
time to time...

Right now I'm trying to collect some spore prints from the caps
of the porcinis and may attempt to grow them if I can find out
what their habit and habitat is.

TIA!
K'

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"Katra" > wrote in message
...
> Are these ugly looking things really worth $55.00 per lb???
> That is for fresh. I did not get any for myself, just 1/10 of a lb.
> as a trade item. :-) I may spring for a couple more next time I go
> just to give them a try.
>
> How does one use these?
>
> The store also had some Oregon Morels this morning for about
> the same price. Big beauties too. What are they like?

They are $29/lb. at Uwajimaya right now. IMO, porcini's are one of the MOST
fabulous mushrooms, if you like mushrooms. Is it a crazy price to pay? Sure.

I'm pretty sure you won't be able to grow these successfully. That's why
they are so goddam expensive. No one can cultivate them. You just have to
wait till they are in season and go pick them wild.

Morel's should be around $19/lb or less by now.

I like to marinate them in herbs and olive oil, or add them to a risotto or
some pasta dressed simply with oil and herbs & some cheese. Let them be the
star of the dish. I had dinner last friday at Salumi and gnocchi with
porcini's was one of the courses and it ROCKED. Fortunately, there were some
mushrooms haters in the group so I got extras ;-)

M

In article <7_nBc.82641$HG.41606@attbi_s53>,
"malarkey" > wrote:

> "Katra" > wrote in message
> ...
> > Are these ugly looking things really worth $55.00 per lb???
> > That is for fresh. I did not get any for myself, just 1/10 of a lb.
> > as a trade item. :-) I may spring for a couple more next time I go
> > just to give them a try.
> >
> > How does one use these?
> >
> > The store also had some Oregon Morels this morning for about
> > the same price. Big beauties too. What are they like?
>
> They are $29/lb. at Uwajimaya right now. IMO, porcini's are one of the MOST
> fabulous mushrooms, if you like mushrooms. Is it a crazy price to pay? Sure.
>
> I'm pretty sure you won't be able to grow these successfully. That's why
> they are so goddam expensive. No one can cultivate them. You just have to
> wait till they are in season and go pick them wild.

You never know... <G>
It's worth a shot anyway. There are sites that sell grow bags for
mushrooms on the 'net. They are mainly sold for Psilocybe sp. mushrooms,
but they have other applications.

Could not hurt to try?

>
> Morel's should be around $19/lb or less by now.

CM's prices tend to be inflated. <G> As sw said. He is right.

>
> I like to marinate them in herbs and olive oil, or add them to a risotto or
> some pasta dressed simply with oil and herbs & some cheese. Let them be the
> star of the dish. I had dinner last friday at Salumi and gnocchi with
> porcini's was one of the courses and it ROCKED. Fortunately, there were some
> mushrooms haters in the group so I got extras ;-)

<snicker> I adore mushrooms.....

Thanks!
K.

>
> M
>
>

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"malarkey" > wrote in message news:<7_nBc.82641$HG.41606@attbi_s53>...
> "Katra" > wrote in message
> ...
> > Are these ugly looking things really worth $55.00 per lb???
> > That is for fresh. I did not get any for myself, just 1/10 of a lb.
> > as a trade item. :-) I may spring for a couple more next time I go
> > just to give them a try.
> >
> > How does one use these?
> >
> > The store also had some Oregon Morels this morning for about
> > the same price. Big beauties too. What are they like?
>
> They are $29/lb. at Uwajimaya right now. IMO, porcini's are one of the MOST
> fabulous mushrooms, if you like mushrooms. Is it a crazy price to pay? Sure.
>
> I'm pretty sure you won't be able to grow these successfully. That's why
> they are so goddam expensive. No one can cultivate them. You just have to
> wait till they are in season and go pick them wild.
>
> Morel's should be around $19/lb or less by now.

$8.99 last I bought some, Portland, OR.

Sauteed with butter and garlic. Just the basics...

-L.

A mushroom at that price-does not exist and is not worth $55/lb, only
someone willing to pay it.
I happen to appreciate the finer foods in life and will pay the
wholesale market price only because I have been in the business for many
years. "Just a small perk".

Katra wrote:
> Are these ugly looking things really worth $55.00 per lb???
> That is for fresh. I did not get any for myself, just 1/10 of a lb.
> as a trade item. :-) I may spring for a couple more next time I go
> just to give them a try.
>
> How does one use these?
>
> The store also had some Oregon Morels this morning for about
> the same price. Big beauties too. What are they like?
>
> The only mushrooms I've eaten so far have been the regular
> ones from the grocery store, portabellos, Oyster, Shitake,
> and golden mushrooms. Central Market always has a good variety
> of unusual fresh mushrooms, including real truffles from
> time to time...
>
> Right now I'm trying to collect some spore prints from the caps
> of the porcinis and may attempt to grow them if I can find out
> what their habit and habitat is.
>
> TIA!
> K'
>

Katra wrote:
>
> Are these ugly looking things really worth $55.00 per lb???
> That is for fresh.

I've gotten dried Italian procini's at Costco for a lot less
money.

> How does one use these?

Same as any other mushrooms.

> The only mushrooms I've eaten so far have been the regular
> ones from the grocery store, portabellos, Oyster, Shitake,
> and golden mushrooms. Central Market always has a good variety
> of unusual fresh mushrooms, including real truffles from
> time to time...

They are rather like goldens with a slightly stronger aroma.

I buy dried Italian porcini mushrooms. They are not cheap, but they
are absolutely fabulous in casseroles, omelettes or sauces to
accompany beef or veal - or even pork.

I soak them for about 30 minutes in about half a cup of hot water.
You can even use the soaking water as well.

I think they grow in quite cold climates - or at any rate places where
there is a cold winter.

Cheers

In article >,
Kim > wrote:

> I buy dried Italian porcini mushrooms. They are not cheap, but they
> are absolutely fabulous in casseroles, omelettes or sauces to
> accompany beef or veal - or even pork.
>
> I soak them for about 30 minutes in about half a cup of hot water.
> You can even use the soaking water as well.

I've reconstituted dried mushrooms in water in the past, but am
seriously considering trying beef or chicken broth instead, especially
for dried shitakes.

>
> I think they grow in quite cold climates - or at any rate places where
> there is a cold winter.
>
> Cheers

Danke! ;-)

K.

>

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Katra > wrote in news:KatraMungBean-
:

> In article >,
> Kim > wrote:
>
>> I buy dried Italian porcini mushrooms. They are not cheap, but they
>> are absolutely fabulous in casseroles, omelettes or sauces to
>> accompany beef or veal - or even pork.
>>
>> I soak them for about 30 minutes in about half a cup of hot water.
>> You can even use the soaking water as well.
>
> I've reconstituted dried mushrooms in water in the past, but am
> seriously considering trying beef or chicken broth instead, especially
> for dried shitakes.
>
>>
>> I think they grow in quite cold climates - or at any rate places where
>> there is a cold winter.
>>
>> Cheers
>
> Danke! ;-)
>
> K.
>
>>
>

Wine or sherry works well.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

In article >,
hahabogus > wrote:

> Katra > wrote in news:KatraMungBean-
> :
>
> > In article >,
> > Kim > wrote:
> >
> >> I buy dried Italian porcini mushrooms. They are not cheap, but they
> >> are absolutely fabulous in casseroles, omelettes or sauces to
> >> accompany beef or veal - or even pork.
> >>
> >> I soak them for about 30 minutes in about half a cup of hot water.
> >> You can even use the soaking water as well.
> >
> > I've reconstituted dried mushrooms in water in the past, but am
> > seriously considering trying beef or chicken broth instead, especially
> > for dried shitakes.
> >
> >>
> >> I think they grow in quite cold climates - or at any rate places where
> >> there is a cold winter.
> >>
> >> Cheers
> >
> > Danke! ;-)
> >
> > K.
> >
> >>
> >
>
> Wine or sherry works well.

Good idea, thanks! :-)

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In article >,
says...
> I've reconstituted dried mushrooms in water in the past, but am
> seriously considering trying beef or chicken broth instead, especially
> for dried shitakes.
>
>
I usually use hot beef (and sometimes chicken) stock to reconstitute
dried mushrooms. Then I carefully pour off the stock, being careful to
trap the sediment, and use the liquid in whatever I'm cooking (or saving
it for my next batch of mushroom soup).
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article t>,
Donna Rose > wrote:

> In article >,
> says...
> > I've reconstituted dried mushrooms in water in the past, but am
> > seriously considering trying beef or chicken broth instead, especially
> > for dried shitakes.
> >
> >
> I usually use hot beef (and sometimes chicken) stock to reconstitute
> dried mushrooms. Then I carefully pour off the stock, being careful to
> trap the sediment, and use the liquid in whatever I'm cooking (or saving
> it for my next batch of mushroom soup).

Ohhhhhh yes! :-)
I'd be sure to use the liquid in a soup, or even a bit to flavor a stir
fry.....

Danke!

K.

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Kim > wrote in message >. ..
> I buy dried Italian porcini mushrooms. They are not cheap, but they
> are absolutely fabulous in casseroles, omelettes or sauces to
> accompany beef or veal - or even pork.
>
> I soak them for about 30 minutes in about half a cup of hot water.
> You can even use the soaking water as well.
>
> I think they grow in quite cold climates - or at any rate places where
> there is a cold winter.
>
> Cheers

If you are in the habit of making your own pasta, you can also use the
porcini mushrooms to make great ravioli. Riccota cheese works really
well with them, and pesto sauce provides the perfect finishing touch.

Brooke Dolara

In article >,
(Doug Freyburger) wrote:

> Katra wrote:
> >
> > Are these ugly looking things really worth $55.00 per lb???
> > That is for fresh.
>
> I've gotten dried Italian procini's at Costco for a lot less
> money.

Fresh is always higher... ;-) But I'll look there.
Is there a Costco in Austin?

>
> > How does one use these?
>
> Same as any other mushrooms.

Ummmm... I tend to put a LOT of fresh mushrooms into recipes when I use
them. Canned straw mushrooms are about the only canned mushrooms worth a
darn IMHO. They are cheap too.

>
> > The only mushrooms I've eaten so far have been the regular
> > ones from the grocery store, portabellos, Oyster, Shitake,
> > and golden mushrooms. Central Market always has a good variety
> > of unusual fresh mushrooms, including real truffles from
> > time to time...
>
> They are rather like goldens with a slightly stronger aroma.

These have a very strong aroma, but they smell good. :-)

K.

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