Porcini powder

[helenas]

i think it was discussed somewhere on egullet, but search function returns nothing.

they say that adding porcini powder enhances the taste of common mushrooms, and that you can easily make your powder at home using the spice grinder.

But what happens with grit? is it ground to dust and not perceptible anymore?

thank you

[Jinmyo]

Well, I've ground porcini to make a rub for meats. I just used nice large pieces that looked clean. If there was any grit I think it got grat.

[Steve Plotnicki]

If you grind porcinis into powder, will it last? Or does it go bad after a while?

[Jinmyo]

They'll turn into sawdust quicker than sliced dried porcini will turn into woodchips.

[helenas]

I found the reference for porcini powder in Tom Valenti's Mushroom Sauce. I checked his book as well, he says you can keep it for a while and should always have zome on hand "because it adds a compelling element to a number of dishes". Grit was not mentioned

[Jinmyo]

Dinna wurry aba' tha' grrrrit.

[Bux]

We've pulverized dried shitakes as well as some mushrooms that we didn't use and which dried out naturally. Mostly we've used the powder to coat salmon steaks or filets before we sauteed them. I've found I needed to push them throuh a sieve. The home dried ones were clean.

[Peter B Wolf]

If you can get the from Italy imported dried Porcini, those are very clean IMO. I have a 30 plus year Osterizer with 12 speeds, a handful porcini at high speed and pulverization is complete. For keeping, a very airtight glass container and in a dry dark cool place will last for over six months.

And, yes, when sauteeing any mushrooms, the added flavor can not be duplicated otherwise.

[Sandra Levine]

What other uses are there for porcini powder?

[Jason Perlow]

I'm guessing you toss it into risotto.

[Steve Plotnicki]

The classic "dusted with mushroom powder dish" was Jean-George's loin of lamb dusted with porcini. I'm not sure if J-G invented the technique or not but it was certainly the first time I ever saw it. And it was a long time ago as well.

[polly]

I have some porcini powder thats really gritty.

I don't use it much for that very reason, but if I want to add it to a sauce, I just strain it through a fine chinois at the end.