Note to Christina Georgina

[Jenise]

While in California last week, stopped in at an Italian deli who had porcini mushrooms that looked just like what I used to buy eons ago--dark unsulfured little worms of porcini intensity. Haven't cooked with them yet, but will soon and report back. If they're good, I'll share.

Thanks Jenise. Anxiously awaiting your report. I've been hesitating to make a recipe for chicken giblet ragu that needs good procini as my last batch was disappointingly bland.
If they were loose, I can call the store and ask if they would ship. If they are in a package perhaps I can find it on line.

[Jenise]

Thanks Jenise. Anxiously awaiting your report. I've been hesitating to make a recipe for chicken giblet ragu that needs good procini as my last batch was disappointingly bland.
If they were loose, I can call the store and ask if they would ship. If they are in a package perhaps I can find it on line.

Loose, rebagged to sell in little baggies. $70/lb but if they're as powerful as what I recall, then $8 worth will go a long way. They had two baggies left and I took both. The meat cutter said he thought they would get more in, but of course that wasn't his department. If these work out AND they do get more in, my friend Annabelle will happily secure more for us.

Foraged and Found Edibles here in Seattle puts out a pretty good range of dried mushrooms, including porcini. They don't have a web store but there is an email address of foragedandfoundedibles ( a t ) gmail (...) on the back of their packages.

They have other products as well, but I think they are only available locally at the farmers markets. Just bought some yummy fernage from them on Sunday.