Does anybody know where to find them in the Twin Cities?
Never had them, so wondering if they are that much different than other kinds...?
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.