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Old 02-06-2015, 03:48 PM   #171
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Originally Posted by Dawgluver View Post
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.
Wait!! I've noticed that taking my package in and out of the freezer, that some powder has formed on the bottom. You don't want to grind up good pieces unless you have to!
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Old 02-06-2015, 03:52 PM   #172
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Wait!! I've noticed that taking my package in and out of the freezer, that some powder has formed on the bottom. You don't want to grind up good pieces unless you have to!

I did buy them to make powder, I'll use the smaller pieces.
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Old 02-06-2015, 04:21 PM   #173
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Originally Posted by Roll_Bones View Post
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.
They probably look like that because they're dried and they look a lot like dirt anyway I've bought both porcinis and shiitakes at the regular grocery store and have never had a problem. They last for years, so "freshness" isn't an issue.

In my experience, they come in cellophane packages so you can see the stems and caps. I've never thought about it much.
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Old 02-06-2015, 05:56 PM   #174
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Originally Posted by Dawgluver View Post
Beagle even tried to get away with the bubble wrap from the package.

I appreciate the recommendation, PF and Medtran, a very nice site!
You're welcome. They do smell good. Our doggies' noses used to go up in the air but we've only the 1 left now and nothing of hers works too well anymore as she's almost 15-1/2.

I guess I've been really lucky with the dried porcini I've bought over the years because I've never had any mold or worms, even when I've had them for months and months, and I have kept them in the pantry. We bought a good size bag within the last 2-3 months but I can't remember where we got it, whether it was Costco or Restaurant Depot (the wholesale place we go to) or wherever else it was. I remember thinking it was a pretty good price though and there was a good mix of whole mushroom slices, caps, stems, etc.
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Old 02-06-2015, 08:30 PM   #175
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Originally Posted by Dawgluver View Post
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.
You are welcome. They are the best site for ordering online, ever. I've ordered from them for a few years now, since whenever our Mushroom Challenge was (Feb 2011).
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Old 02-09-2015, 02:36 PM   #176
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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!

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.

Mushrooms Gratin
(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.
I see quite a few references to Swiss cheese on here and in American cookery articles. What is it - Gruyere, Emmenthal (the Swiss cheeses we mots often see here) or something else?
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Old 02-09-2015, 02:44 PM   #177
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Originally Posted by Mad Cook View Post
I see quite a few references to Swiss cheese on here and in American cookery articles. What is it - Gruyere, Emmenthal (the Swiss cheeses we mots often see here) or something else?
Do you have cheese with large natural holes in it? That is Swiss cheese. I always have it in the house. It has a smoky, nutty flavor. And it melts just great. The kind of cheese you want for a grilled cheese sandwich.

Unless the store has another name for it, for us any cheese with holes is labeled Swiss Cheese.
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Old 02-09-2015, 04:04 PM   #178
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Originally Posted by Mad Cook View Post
I see quite a few references to Swiss cheese on here and in American cookery articles. What is it - Gruyere, Emmenthal (the Swiss cheeses we mots often see here) or something else?
That would be my choice for a Swiss cheese!
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Old 02-09-2015, 04:30 PM   #179
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It's usually Emmenthal, but Gruyére is popular, too. To me, it has a sour flavor. Not my favorite.
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Old 02-09-2015, 07:15 PM   #180
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I make this with shredded cheddar and a splash of heavy cream.
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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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