I'm making the wild mushroom soup that Sheldon posted a few days back. But I bought fresh porcini mushrooms (stupidly thought they'd be cheaper than the dried ones - which they weren't!!) They have a completely different texture than the other mushrooms that I'm adding to the soup. Should I soak them, chop and just add at the end or what the heck should I be doing with them? Can't seem to find the answer when I google, since all the recipes say dried which of course I probably should have bought but didn't.
"elaine" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
I'm making the wild mushroom soup that Sheldon posted a few days back.
But
Quoted message said:
I bought fresh porcini mushrooms (stupidly thought they'd be cheaper than the dried ones - which they weren't!!) They have a completely different texture than the other mushrooms that I'm adding to the soup. Should I
soak
Quoted message said:
them, chop and just add at the end or what the heck should I be doing with them? Can't seem to find the answer when I google, since all the recipes say dried which of course I probably should have bought but didn't.
Help please.
Elaine
You found fresh porcini mushrooms in the spring?? I've never seen them available outside of the summer and autumn. Lucky you!! Do not soak fresh porcini. Gently wipe off any dirt. Sometimes the larger older ones have a mushy sponge underneath the cap (and sometimes critters hide under the cap so it's best to check especially with the larger ones). Just scrape that off and use just the cap and stem. I would slice them and saute them in butter or olive oil for about 5 to 10 minutes. Season as needed. These would *never* make it in any soup because I am fairly certain I couldn't wait to eat them. They pair nicely with garlic and/or shallots. My favorite way to eat them is grilled, whole with garlic and olive oil.
