Obviously, I'm an inexperienced home cook for asking this question. Trying to make a risotto with wild mushroom and squash from Zuni Cafe Cookbook, which calls for 6 ounces of "wild mushrooms". Recipe states can use porcini, chanterelle or hedgehog. Checked 3 local markets & farmers market and of those, could only find dried porcini. Otherwise, had fresh white, shiitake, bella & baby bella. Unfortunately, no "gourmet" markets nearby.
Should I use dried porcini (I guess I'd need to "rehydrate" them first)? Or, one of the available varieties considered "wild" (baby bella? shiitake?)?
Help please, as I don't know how long the squash I bought's gonna last. Thanks.