The fresh porcini are kinda similar to portobellos (only smaller). But I haven't had any for quite a while, so I'm drawing a blank on how to describe them. Note that they're sometimes labelled "cèpes" when they're fresh.
Dried porcini are wonderful - very rich and intense when reconstituted. They're my second favorite dried mushoom. (My top favorite is dried chanterelles, but I can't afford those very often.)
I don't think it's mushroom season right now, or I would send you to the Wedge Co-op. However, you can get dried porcini mushrooms at most upscale groceries (such as Byerly's, Surdyk's, the Wedge, and many more). I wouldn't be surprised if Whole Foods and Trader Joe's had them, too, from time to time.
I have never found fresh porici mushrooms in MPLS, but dried ones are easy to find.
I appreciate a worthwhile difference between fresh porcini and fresh portabello mushrooms - at least, the few times I was lucky enough to have them.
I've bought fresh porcini this time of the year, albeit in NYC. I am pretty sure they were imported, given the price.
If anyone ever sees fresh porcini in MPLS, please alert me!
Years ago I got frozen porcini from Buon Giorno - don't know if they still carry them.
Fresh they are amazing - rich, meaty, definitely worth eating.
Memories of a wild mushroom pizza in the south of spain with a huge fresh porcini on top covering almost the whole diameter of the pizza - MMM.