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(
rob, Sun 1 Apr 2001, 1:00)
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Fresh mushrooms can be rather subtle.If you want a hardcore mushroom taste go dried and reconstitute them yourself, as the drying concentrates the flavour.
Porcini are a good choice.
(
Monty Boyce, My cheese game is strong, Tue 17 Jan 2012, 17:19,
1 reply,
14 years ago)
I have only ever used dried porcini in duxelle for beef wellingtonI can't honestly say I noticed a vast amount of difference...
(, Tue 17 Jan 2012, 17:21, Reply)
You would in something like an omelette.(
Monty Boyce, My cheese game is strong, Tue 17 Jan 2012, 17:29,
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