Porcini powder question

I am thinking that I would like to make a wild mushroom soup before winter goes away. I am wondering whether I could use porcini powder in it since porcinis are not in season. Anyone ever any kind of powdered mushroom, and if so what do you think? In fact I am thinking that one could keep different mushroom powder on hand for lots of reasons, and Actually they are not real expensive.

Don't see any reason why not. We've used powdered mushrooms for decades in various things. Now that we have found that true love is allergic to mushrooms (as would anybody with mold allergies), we have found she can handle the dry ones, either reconsituted or powdered.

[Robin Garr]

Why not just use reconstituted dried porcini, Bob? I guess the powder option would work, but why? The dried work very well in most Italian recipes in my experience, and they're generally easy to get.

Why not just use reconstituted dried porcini, Bob? I guess the powder option would work, but why? The dried work very well in most Italian recipes in my experience, and they're generally easy to get.

Looking at the price of the powder I guess I thought it was a $$ thing. I would only use the powder as a flavor enhancer etc. fresh porcini at this time of year is not possible so I was thinking powder as an easy way to just give a flavor power boost. I see that the cost of dried and powder are not far apart. four ounces dried porcini is $8.95 and the same size of powder is $7.60. It seems though that having several 4 ounce size jars of several different powders would make it easy to tweak a soup or it could be used to "dust" a steak before grilling. Probably just California dreaming.

[Jenise]

Bob, I think you're right in both cases. It IS a handy thing for both purposes you mention--but as you point out, the savings isn't a big deal. Btw, finally found a box suitable for shipping your pancake pan in, so it will be going out of here shortly (if you PMd me your home address, as I believe you did.)

From time to time, I use porcini mushroom bouillon cubes for soups (it's either that or the dried porcini - have never tried the powder). Perhaps this would be a possible option? cheers, Bonnie