This sounds great:

[meryl]

http://www.epicurious.com/recipes/food/views/Porcini-Crusted-Filet-Mignon-with-Fresh-Herb-Butter-238284

 

[meryl]

(It's Porcini-Crusted Filet Mignon with Fresh Herb Butter)

 

[amanda_pennsylvania]

I made something similar the other night--it was amazing.

 

[janet-in-nc]

what happens to the grit that you usually soak out of the mushrooms

and strain the water? Just grind it up and eat it and forget about it? Probably OK but....

 

[curious1]

Oh dear, I'm looking at the porcini powder I made with new eyes. Actually, the porcinis I buy

at BJ's are sliced and I don't see as much grit when I soak them. They have a lot of stem, though.

 

[steve2-in-la]

I have a jar of porcini powder picked up from Zingerman's. Definitely gonna use it for this.

I got it on sale with a jar of fennel pollen. Use that stuff often.

 

[deb-in-mi]

Umm. Did you actually go to Zingermans? And not stop in and say "hi"

I'm only 45 minutes from there (grew up in Ann Arbor - I remember when it opened

 

[steve2-in-la]

Deb, I wouldn't THINK of not stopping in but I made my buys on-line. Email is a beautiful thing.

 

[lorijean]

Saw this in TastingTable - wineforest.com. They have powdered

porcini as well as other spices and seasonings