Chowhound Presents: Table Talk with Nadine Levy Redzepi of Downtime: Deliciousness at Home | Ask Your Questions Now ›

Home Cooking


Wild mushroom questions


Home Cooking 6

Wild mushroom questions

pharmnerd | Jun 15, 2009 10:56 PM

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.

Want to stay up to date with this post?

Recommended From Chowhound