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| Staring back from the abyss  |
Where have you been all my life?!?! I've found my new secret ingredient. Used to use a little splash of fish sauce for that umami, but them days are over. All porcini all the time now. Wow. The flavor these things add to my already great marinara is amazing. Apparently these little gifts from God grow wild around here too. I'm going to have to go hunting this summer. Now, back to your regularly scheduled programming... ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | ||
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Keeping the economy moving since 1964 |
Yep, they are excellent. My neighbor makes a porcini mushroom risotto that is to die for; it is phenomenal. He has us over a few times a year for it as a 'thank you' for the firewood I give him. ----------------------- You can't fall off the floor. | |||
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Baroque Bloke |
What? Better than Japanese mushrooms? Say it ain’t so! Seriously… are they good eaten alone? Maybe with butter? Serious about crackers | |||
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| Member |
Porcini grow in Montana ? | |||
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| Staring back from the abyss |
They're called King Boletes and apparently they're plentyful. Pipesmoker: I've just been using dried ones, but a quick perusal of the googlesphere shows plenty of recipes for fresh ones. I'll be happy to try some of them if'n I can find some. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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| Member |
I hope you find a plethora ! | |||
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| Baroque Bloke |
I’ve discovered that a French Press, usually used for coffee, is a good utensil for rehydrating mushrooms. It can keep them submerged. Then easy to drain the water without losing any mushroom pieces. But I think I’ve seen fresh porcini mushrooms in my San Diego grocery stores. Thanks for the tip! Serious about crackers | |||
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| Conveniently located directly above the center of the Earth  |
by all means, in this case fresh porcinis are worth the effort to find. Often big meaty plate size monsters arrive at some grocery; those are my favorite. While they're fine with many condiments, I prefer a little butter smeared the top, a bit a microwave and eat it like a healthy chunk of a favorite steak. There is a delicate flavor too aggressive sauces will hide. | |||
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| Baroque Bloke |
Hm… I just found this. The “meatier flavor” thing appeals to me. “… Porcini vs. Shiitake Porcini are sometimes confused with shiitake mushrooms. Both mushrooms are commonly sold dried and rehydrated for use in broths, soups, and sauces. Shiitake mushrooms have a meatier flavor with less earthy mushroom taste and cost less than porcini. They serve as a more economical replacement for dried porcini mushrooms if you would prefer a meatier flavor. …” https://www.thespruceeats.com/...nghi-porcini-3955187 Serious about crackers | |||
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| Dances With Tornados |
Email inbound to you. . | |||
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More light than heat |
Oh yes. Put them in marinara. _________________________ "Age does not bring wisdom. Often it merely changes simple stupidity into arrogant conceit. It's only advantage, so far as I have been able to see, is that it spans change. A young person sees the world as a still picture, immutable. An old person has had his nose rubbed in changes and more changes and still more changes so many times that that he knows it is a moving picture, forever changing. He may not like it--probably doesn't; I don't--but he knows it's so, and knowing is the first step in coping with it." Robert Heinlein | |||
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| Member |
Never had em (that I know of), so I just ordered some dried ones online. Thanks for the idea! | |||
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| Member |
Mushrooms particularly Porcini and Shitake's are flavor enhancers and part of that group of foods to create an umami bomb: Fish sauce/garum Oyster sauce Anchovies Vegemite Parmesan Reggiano Miso Seaweed and its broth Dried fish and its broth Texturally they're fine to eat as part of recipe and they'll enhance the dishes flavor, hence their popularity....and expense | |||
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| Baroque Bloke |
I bought these dried porcinis from Amazon: https://a.co/d/5c6YCcw They were good, but I didn’t find them better than fresh ‘bellas. I’ve eaten a lot of mushroom varieties, mostly fresh, but have yet to find any that I like better than fresh ‘bellas, with one exception: Fresh morels cooked by Mrs. Owens, a farm lady and mother of my boyhood friend, Donny. I select ‘bellas with unopened caps about two inches in diameter. Serious about crackers | |||
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thin skin can't win |
Dried porcini powder is out there too, for when you want the flavor but not the texture/shapes. You only have integrity once. - imprezaguy02 | |||
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| Get my pies outta the oven!  |
I love mushrooms of all types, especially roasted, they are delicious. But you could never get me to pick my own mushrooms because I just don’t want to making a mistake and end up dying, all it takes is one screwup and you’re dead. NOPE | |||
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non ducor, duco |
Porcini risotto is one of my favorite dishes. First In Last Out | |||
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