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?

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.