+
Home Cooking

substituting fresh mushrooms for dried porcini?

Joy | Mar 30, 200607:24 PM     15

A lot of recipes I'd like to try call for dried porcini. I often have access to reasonably priced fresh porcini, whereas it's actually a longer trip to a different store to get more expensive dried porcini. Should I assume that fresh porcini is better (and the recipes call for dried because they assume most people can't get fresh) or is there something special about the flavor or texture of dried that means the dish won't turn out quite right? Skipping the soaking time alone would be a great boon. If I do use fresh instead of dried, should I do anything special to replicate the dried porcini flavor? Thanks for your advice.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

11 International Dumpling Recipes to Wrap Up Dinner This Fall
Recipe Round-Ups

11 International Dumpling Recipes to Wrap Up Dinner This Fall

by David Klein | Much like the divisive “Is a hot dog a sandwich?” debate, defining a dumpling can be contentious...

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner
How To

Keshi Yená Is Your New Favorite Way to Eat Cheese for Dinner

by Kelly Magyarics | If you're seeking a new spin on comfort food, try Curaçao's stuffed cheese dish, keshi yená. It's...

6 Ways to Make Your Smoothies Taste Totally Amazing
How To

6 Ways to Make Your Smoothies Taste Totally Amazing

by Gretchen Lidicker | If you want make the best smoothie of all time, take these easy tips and tricks to heart. Too sweet...

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking
How To

This Cranberry Pumpkin Sourdough Bread Is Peak Fall Baking

by Heather Reid | This cranberry pumpkin sourdough bread recipe is the perfect thing to bake all fall—and you can swap...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.