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.