zoramargolis Posted October 12, 2006 Share Posted October 12, 2006 Yeah, that'll show 'em. Wild mushrooms, with cream, thyme, sherry and brown chicken stock. Thinking about that might be enough to get my appetite back. When I was last at Surfas chef supply store in L.A., I found a product I had not seen before: porcini powder, which is exactly what it sounds like: dried porcinis pulverized to a fine powder. I can add it to risottos, stews, soups, etc. to add some wonderful porcini flavor without having pieces of mushroom there that <he who doesn't think he is a picky eater> will bite into and complain about. Link to comment Share on other sites More sharing options...
TSE Posted October 12, 2006 Share Posted October 12, 2006 When I was last at Surfas chef supply store in L.A., I found a product I had not seen before: porcini powder, which is exactly what it sounds like: dried porcinis pulverized to a fine powder. I can add it to risottos, stews, soups, etc. to add some wonderful porcini flavor without having pieces of mushroom there that <he who doesn't think he is a picky eater> will bite into and complain about.This is ingenious on the part of the porcini packer- all of the little bits that crumbled off in the packing process can be collected (or swept off floor ) and still be sold! Brilliant!ETA: Zora, do you recall the price differential between the dried whole porcinis and the dust? Link to comment Share on other sites More sharing options...
mdt Posted October 12, 2006 Share Posted October 12, 2006 When I was last at Surfas chef supply store in L.A., I found a product I had not seen before: porcini powder, which is exactly what it sounds like: dried porcinis pulverized to a fine powder. I can add it to risottos, stews, soups, etc. to add some wonderful porcini flavor without having pieces of mushroom there that <he who doesn't think he is a picky eater> will bite into and complain about. I got some as a gift from a chef friend once and it is great stuff. Try adding it to the flour when making pasta, wonderful! ETA: Lot of shroom powder here, but I have no experience with this vendor. Link to comment Share on other sites More sharing options...
Pool Boy Posted July 13, 2016 Share Posted July 13, 2016 I actually make my own porcini powder from the dregs of the bags of them that I get. Honestly, when that is gone, I also sometimes used the bigger bits too. I have a whirly grinder I keep solely for spices and that is what I use to make my powder. It's great to coat a veal chop with this before grilled and then finishing with really excellent balsamico right before serving. 1 Link to comment Share on other sites More sharing options...
Al Dente Posted July 13, 2016 Share Posted July 13, 2016 15 hours ago, Pool Boy said: It's great to coat a veal chop with this before grilled Steaks too! 1 Link to comment Share on other sites More sharing options...
sandynva Posted July 19, 2016 Share Posted July 19, 2016 i love this stuff, add a bit to all sorts of pastas or stews when i want a bit of non-salty umami. and of course if i'm making anything with mushrooms, particularly a cream based sauce, it's great, i often find that the mushrooms don't flavor the sauce as much as i'd like, and this helps. i bought mine on amazon, it wasn't very expensive at all. 1 Link to comment Share on other sites More sharing options...
PollyG Posted July 21, 2016 Share Posted July 21, 2016 Please be aware that porcini allegies exist! My husband gets horrible stomach cramps and chills for a 4-6 hour period after eating porcini. We always confirm that "mushroom" listed on a menu does not include them, but should you use this powder in a dish served to others, please do mention it in the dish description! 1 Link to comment Share on other sites More sharing options...
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