Bill- 60 lbs??? WOW! Do you buy in bulk or grow them yourself? Seems like yours are semi-dry, therefore they rehydrate a lot faster. The ones I bought are drier than potato chips, and about a third of the porcinis are in crumbs
However, I still manage to make the most out of it- I made some oil infused with porcini. White pizzas- there´s an idea. I haven´t the courage to make a sauceless pizza, but I´m sure in due time I´ll be experimenting and trying one out.
lilbuddypizza- I agree with you about the aroma. I thought the smell of the dried porcinis potent and concentrated- like salted cod, or what the portuguese call
bacalhau !!! The taste however was quite subtle, but I just sauteed them in olive oil and salt, because I wanted to taste the actual mushroom.
I loved the
boletus luteus (Boletes, or Chilean Mushrooms). These were in big pieces in the package. They have a great, meaty texture. I sauteed them in olive oil, a little bit of garlic, truffle oil and salt. They did leave a dark tinge on the pizza though.
