Porcini's - the thrill of the hunt! this is what I've been doing and why I haven't

I love them with pasta. I add them with their broth to fettuccine with shallots, garlic,

some button mushrooms,etc.

 
Maybe Randi will post some of her dried shrooms in the Larder Barter (hint, hint!) ;o) hehehe

 
great minds..... that's what I was thinking. I hve what I need for family and friends here but

can't stop myself from the hunt..... oh the madness of the season! we're quickly approaching a freeze so I'll be doing as much as I can until then.

stand by.... smileys/smile.gif

 
first, I was them to get off sand and dirt, then slice them about 1/4" thick. the caps usually go

directly into the dehydrators as they are the most delicate. the stems (and some young caps) are laid out on brown paper and allowed to air dry for 24 hrs. that way, the dry quickly in the dehydrator which is important when you're trying to dry 10 plus pounds at a time. thye must be completly dry before being stored.

it's easy but a lot of work and very time consuming. however, when you re-hydrate mine, there is no smutzh in the water and just the taste of concentrated porcini. it's all worthwhile in the end result.

 
I thought you meant that you was them in a former life, and that's why you treat them

with such loving care now ;>)

 
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