s

Spankysaidso's Profile

Title Last Reply

ISO: FRESH PORCINI MUSHROOMS

Fixed up a nice batch of porcini last night mmmm it was good. I like to take them and either saute them in butter or make a bit of batter and coat them then fry them. Something i like to do with the stalks is use them in a soup. I will be picking fresh porcini atleast for the next couple of weeks if there is anyone still looking at a fair price.

Jun 12, 2007
Spankysaidso in Outer Boroughs

ISO: FRESH PORCINI MUSHROOMS

Sorry to hear about your dissapointment with the box of porcini, yes they were past there prime lol well past. as for cooking them with the undersides I would have to say that when they are smaller and still tight is when they would be at there best. here i use the large old ones to spred spore so i can have a continued cycle of basicly replanting for the feauture.

Jun 10, 2007
Spankysaidso in Outer Boroughs

ISO: FRESH PORCINI MUSHROOMS

It was interesting for me to come across this board and figured i could shead a little light on this subject a little. I am what i like to call myself a gardener of wild mushrooms. what is called Cep, Steinpilz, Porcini, King Bolete is one and the same mushroom, Latin name Boletus Edulis. A very good book of refference is by David Arora called Mushrooms Demystified. some of us call it the mushroom bible. Looking at prices being paid to import the same mushrooms etc supprises me... why not support the cultivators we have here? A lot of us do ship overnight etc so freshness is good and so is the quality. In my area the porcini are begining to go full swing. try to do a googal or any other search engine for Fresh Oregon Mushrooms to see how many sights there are for u.s cultivated mushrooms. here is one as well http://oregonmushrooms.com/pc-105-24-... if you do some searching you may find them less a little less but hard to say i hope this helps a bit

Jun 10, 2007
Spankysaidso in Outer Boroughs