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Old 02-06-2015, 07:36 AM   #161
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Originally Posted by medtran49 View Post
You can bring back cheese, wine, oil, some dried meat products. I've done it many times in the past. There are limits on amounts, at least that you can bring in without paying customs fees. Never tried to bring back dried porcini though. As a treat once, we even ordered some French raw milk cheeses and some bread from the affiliated bakery and they were overnighted and delivered to our door.

Last trip to Italy, I had had an apple in my tote bag the day before we left and had eaten it as a snack during the day. When we were clearing customs, the little beagle alerted on my bag. There was no food or contraband in it of course and we couldn't figure out what alerted the beagle. Then I remembered about the apple and the customs officer said the smell was still lingering to the beagle.
It just seems like they change the rules every day. My DIL said the only thing the old Italian women didn't bring on were their goats. That one had me on the floor laughing so hard. They were carrying big round cheeses and meats, like what you see hanging in the Italian shops. I am not much of a traveler. I like my home to much I guess.
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Old 02-06-2015, 10:29 AM   #162
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Recently I started using King mushrooms. IMO they have the very best mushroom flavor. They can be cut into scallop shaped rounds and gently sauteed in clarified butter until the ends are just turning light golden brown. Then add really well patted dry real scallops and gently saute them with the mushrooms. The mushrooms take on the scallop flavor and it's actually hard to tell the two foods apart. They look and taste the same.
Making some tonight to serve over al dente spaghetti/dribble of best OO/soft roasted whole garlic cloves and grated PR cheese topped with a few red pepper flakes/squeeze of fresh lemon juice and a big glass of cool not chilled Pinot Gris.
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Old 02-06-2015, 11:14 AM   #163
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Recently I started using King mushrooms. IMO they have the very best mushroom flavor. They can be cut into scallop shaped rounds and gently sauteed in clarified butter until the ends are just turning light golden brown. Then add really well patted dry real scallops and gently saute them with the mushrooms. The mushrooms take on the scallop flavor and it's actually hard to tell the two foods apart. They look and taste the same.
Making some tonight to serve over al dente spaghetti/dribble of best OO/soft roasted whole garlic cloves and grated PR cheese topped with a few red pepper flakes/squeeze of fresh lemon juice and a big glass of cool not chilled Pinot Gris.
Sorry, but that sounds like a contradiction? You're saying on one hand they have the best flavor, but on the other hand you say they are absorbing the flavor of the scallops. To me if they are taking on the flavor of the scallops and it is hard to tell them apart taste wise, that means they are pretty much flavorless by themselves, like tofu. When I used them in a dish, I found them to be tasteless by themselves, but took on the flavors of the other mushrooms in the dish.
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Old 02-06-2015, 11:49 AM   #164
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How does one pick good quality dried mushrooms in a grocery store?
I mean, is there a way to tell if they are fresh, clean, good?
I see them all the time, but they look like they have been sitting on the shelf for years.

The fresh Porchini's look pretty bad too. How should they look. I want to expend my horizons.
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Old 02-06-2015, 12:52 PM   #165
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How does one pick good quality dried mushrooms in a grocery store?
I mean, is there a way to tell if they are fresh, clean, good?
I see them all the time, but they look like they have been sitting on the shelf for years.

The fresh Porchini's look pretty bad too. How should they look. I want to expend my horizons.

I just ordered some imported dried porcinis from Oregon Mushroom, I'll post a pic when I get them. I've used dried shitakes from the Asian grocery store, they have a good turnover. I also dehydrate my own button mushrooms and Hen of the Woods.

I think dehydrated mushrooms pretty much last forever.
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Old 02-06-2015, 01:31 PM   #166
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My kids tell me they went by because they were dried and not fresh. Sounds logical to me. I'll buy it.
Glad to hear from experts I'm innocent of breaking food police laws.


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I just ordered some imported dried porcinis from Oregon Mushroom, I'll post a pic when I get them. I've used dried shitakes from the Asian grocery store, they have a good turnover. I also dehydrate my own button mushrooms and Hen of the Woods.

I think dehydrated mushrooms pretty much last forever.
That's almost true Dawg, if they've been dried properly. I don't remember the brand I ordered from Amazon that were not. If I had kept them in the freezer I'm sure they would have been alright but they developed mold because of some moisture. As I mentioned before, Amazon gave us our money back though.
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Old 02-06-2015, 01:35 PM   #167
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How does one pick good quality dried mushrooms in a grocery store?
I mean, is there a way to tell if they are fresh, clean, good?
I see them all the time, but they look like they have been sitting on the shelf for years.

The fresh Porchini's look pretty bad too. How should they look. I want to expend my horizons.
RB, I only bought them once in the grocery store. They were mostly stems and full of grit. Never again.
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Old 02-06-2015, 02:14 PM   #168
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I just ordered some imported dried porcinis from Oregon Mushroom, I'll post a pic when I get them. I've used dried shitakes from the Asian grocery store, they have a good turnover. I also dehydrate my own button mushrooms and Hen of the Woods.

I think dehydrated mushrooms pretty much last forever.

They just came! 
Name:   ImageUploadedByDiscuss Cooking1423249988.011696.jpg
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8 oz is a lot!

Kay, the instructions for this bag say to keep them in a cold place, or in the freezer.
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Old 02-06-2015, 02:40 PM   #169
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WOO HOO Dawg.......they look beautiful! They sure came quick! Can you post a link to exactly what you ordered?
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Old 02-06-2015, 02:48 PM   #170
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Mushrooms Gratin

I know! I almost ordered the 1 lb bag, I'd have to build a new addition on the house! They smell great, Beagle even tried to get away with the bubble wrap from the package. Some are going into the coffee grinder right now for powder.

I appreciate the recommendation, PF and Medtran, a very nice site!

Kay, I ordered 8 oz Dried European Porcini from Oregon Mushrooms LLC, the link PF posted above. It was $24, with $7.45 shipping, so $31.45 total.
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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
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