"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 02-03-2015, 07:11 PM   #141
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,135
Mushrooms Gratin

No good grocery stores around here, unless you count Walmart!

I may end up trying the 1lb from Amazon, it's like $35 with free shipping, same AB grade. Hold the worms please. And they would definitely be stored in the freezer!
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-03-2015, 07:31 PM   #142
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,896
You'll be very glad to have them Dawg. I use them often in many many dishes, and I wouldn't even bother with spaghetti sauce without a healthy dose of porchini. What I've seen of the itty bitty packages in the grocery stores here is highly overpriced and poor quality.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-03-2015, 07:33 PM   #143
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,008
Quote:
Originally Posted by Dawgluver View Post
No good grocery stores around here, unless you count Walmart!

I may end up trying the 1lb from Amazon, it's like $35 with free shipping, same AB grade. Hold the worms please. And they would definitely be stored in the freezer!
I get mine from a Polish specialty market. A 1.6 ounce bottle of dried wild Porcini lasts me about a year and costs $7.50. I just keep them on the shelf and crush them under a measuring cup or chop them with a chefs knife.

Try this soup from CarolPA.

Slovak Sour Dried Mushroom Soup
__________________
Aunt Bea is offline   Reply With Quote
Old 02-03-2015, 07:48 PM   #144
Assistant Cook
 
Annageckos's Avatar
 
Join Date: Jan 2015
Location: East Coast, USA
Posts: 18
Quote:
Originally Posted by Dawgluver View Post
No good grocery stores around here, unless you count Walmart!

I may end up trying the 1lb from Amazon, it's like $35 with free shipping, same AB grade. Hold the worms please. And they would definitely be stored in the freezer!
I've seen them at Giant and Shoprite around here. I bought mine from Redners, a local place. Though you would probably pay less and get a better quality online.
__________________
Annageckos is offline   Reply With Quote
Old 02-03-2015, 09:43 PM   #145
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 36,305
Quote:
Originally Posted by Dawgluver View Post
Where do you all get your dried porcinis? I looked into FungusAmungus, shipping was almost as much as the mushrooms. Amazon had complaints about worms in theirs.
Oregon Mushrooms LLC My tried and true go to for fungus acquisition.
__________________
PrincessFiona60 is offline   Reply With Quote
Old 02-04-2015, 05:48 AM   #146
Head Chef
 
medtran49's Avatar
 
Join Date: Feb 2011
Location: Florida
Posts: 2,117
Quote:
Originally Posted by PrincessFiona60 View Post
Oregon Mushrooms LLC My tried and true go to for fungus acquisition.
That's where we buy from when we get fresh porcini (domestic but still pretty decent compared to Italian and a lot cheaper), morels, truffles, etc. We've always been real happy with them and their customer service is great. Had a glitch once in delivery (due to a FedEx issue) and they were really diligent in following up.

Fresh porcini are really bad about having worms. Most reputable purveyors will cut them in half (or more if really big) to make sure they aren't worm riddled. I don't know if the worms somehow survive the drying process or what.

Fresh porcini can be frozen as well and, as long as you use them chopped up in a recipe don't have much loss of quality. Large slices though not so much, they get spongy and lose their texture, which is much, much denser and firmer than the mushrooms widely available like button, crimini/portabello, etc.
__________________
medtran49 is offline   Reply With Quote
Old 02-04-2015, 12:59 PM   #147
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,135
Thanks guys, looks like a neat site!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 02-04-2015, 01:26 PM   #148
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,325
Dawg....I had to giggle at FungusAmungus

Princess, I've been browsing through that Oregon site you linked...and dreaming of all the possibilities....thanks for sharing it. With all this talk about dried porcinis, I'm going to have to get some!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 02-04-2015, 04:52 PM   #149
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,074
Quote:
Originally Posted by Kayelle View Post
We have had hits and misses with our dried Porchini mushrooms. The first batch we brought back from Italy and ended up having to throw them out because of worms. The second batch we ordered from Amazon and they developed mold. Amazon gave us our money back however, and then we bought these, and I'm very pleased with them.

Amazon.com : Porcini Mushrooms - Grade Extra AB 8 oz. : Porchini Mushrooms : Grocery & Gourmet Food

Whatever you buy, keep them in the freezer.
How the heck did you get the mushrooms past customs?
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 02-04-2015, 05:29 PM   #150
Assistant Cook
 
Annageckos's Avatar
 
Join Date: Jan 2015
Location: East Coast, USA
Posts: 18
Forgot to post that I made this last night. I used parm and some mix shredded cheese I had leftover. It was... awesome. So good, I need to get some more mushrooms. Today I mixed it with some chopped up chicken, fresh sauteed brussel sprouts with bacon and couscous. It was all leftovers from the last few nights. That was really good too. I love mixing up my leftovers.
__________________

__________________
Annageckos is offline   Reply With Quote
Reply

Tags
recipe

Mushrooms Gratin This is one of my experiments gone right. My love of mushroom swiss burgers was the original influence for this....except I prefer it without the burger! :wink: I usually make this individually in onion soup bowls, large ramekins or single serving casserole dishes. It could also be done in a larger casserole or baking dish. [B]Mushrooms Gratin[/B] (per person) 1 1/2 cups sliced mushrooms (white, crimini or a combination of both) 1 - 2 cloves minced garlic to taste Salt and Pepper to taste 1/3 cup Grated Swiss Cheese 2 tbsp buttered bread crumbs 1 tbsp Parmesan Cheese Place half the mushrooms on the bottom of a greased casserole. Sprinkle with some garlic, salt and pepper, then cover with half the grated swiss cheese. Repeat the layers and top with some buttered bread crumbs and Parmesan. Bake uncovered in a 350 degree oven for about 30 minutes or until the mushrooms are hot and tender and the cheese is melted. The juice from the mushrooms keeps the dish from drying out. 5 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:18 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.