I am looking for recipes that contain porcini mushrooms. Please, none for risotto; I’ve got plenty. Mostly, I am interested in a chicken or shrimp dish with pasta, but I would even be interested in other main courses; even... (0 replies, last updated by Deirdre July 31, 2005)

I am looking for recipes that contain porcini mushrooms. Please, none for risotto; I’ve got plenty. Mostly, I am interested in a chicken or shrimp dish with pasta, but I would even be interested in other main courses; even... (5 replies, last updated by Val August 3, 2005)

I usually like the papardelle at Porcini. It’s been a couple of months since I’ve been there, but I happened to walk by the other day and noticed that they repainted. It looks very cozy now. Enjoy! (4 replies, last updated by Howard Roberts October 24, 2003)

Which do you reccomend and why? (0 replies, last updated by mfp79 November 13, 2008)

Any tips for thawing and cooking frozen porcini mushrooms? Usually I dry my excess spring porcini, but this year I tried vacuum-sealing and freezing the best buttons. Don’t know what to expect from the thawing process,... (0 replies, last updated by Finspot July 28, 2008)

I’ve heard a few good things about Porcini House, which opened in the place of Chez La Mer. However, I can’t find a menu on-line nor any real insight on the menu. Other than ‘priced to be more accessible than... (3 replies, last updated by JenBoes July 28, 2008)

I’m working on learning this one. I make a good creamy risotto. Chicken stock, finely chopped caramelized onions. A small finely chopped clove of garlic. (About a cup of arborio rice.) And then I add the reconstituted... (0 replies, last updated by shallots September 30, 2007)

Is there any place in western Ma. to get reasonably priced porcini powder, or any place on the web that doesn’t sock you for shipping? (2 replies, last updated by cowgirlinthesand December 29, 2007)

I’m in the Colorado Rockies right now and understand that there were a lot of porcinis growing up in the surrounding mountains at the end of last August. Before I commit to driving and hiking up to 10,000 feet, does anyone... (3 replies, last updated by atheorist July 26, 2007)

Mycologists, help! I was walking near the Grand Street subway in Chinatown yesterday and I passed a vendor selling what looked to be fresh porcini mushrooms for $4 a pound. Long, fat beautiful white bodies, small brown cap. No... (3 replies, last updated by grangegirl November 1, 2006)

I brought back yummy dried porcinis from Italy and want to make some porcini oil. I was told to use grapeseed oil, but neglected to ask the details of the process. Is it as simple as putting the porcinis in the oil? Somehow, I... (1 reply, last updated by SteveT November 24, 2003)

Has anyone eaten at Porcini? If so, what are must dishes to try? (2 replies, last updated by wendyphilly October 19, 2004)

, hassles, noise, etc so we’ve returned to happily exploring the outer islands - porcini held up well – the acid test for me is penne bolognese and theirs is very very good – risotto was excellent and mussels... (0 replies, last updated by teezeetoo September 18, 2006)

Anyone have a source for fresh porcini mushrooms? I just got back from Italy and they were all over the markets there. I’ve only ever encountered dried ones here (I live in Long Beach, CA). TIA Pete (2 replies, last updated by JudiAu September 14, 2005)

I received an extravagant gift of D’Artagnan dried mushrooms and a bottle of truffle flavored olive oil. I know I can handle those items. But how do I use Porcini flour? All suggestions gratefully accepted. (8 replies, last updated by Pat Hammond January 11, 2006)