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Dec 22, 2011 08:48 AM

Dried Mushroom Question

I'm planning on making the Epicurious recipe Porcini-Crusted Filet Mignon with Fresh Herb Butter. I have dried morels on hand and am wondering if I can substitute them for the porcini. I'm not sure if they will be more overwhelming (or gritty) than the porcini's and also don't know if morels will match well with the tarragon and chives in the butter. Any help would be appreciated.

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  1. It'll be absolutely fine. Whenever we cook a recipe requiring dried mushrooms, we use whatever is in the cupboard. And whatever is in the cupboard was bought becuase it was whatever was the best deal at the time we needed to buy dried mushrooms.

    1 Reply
    1. re: Harters

      Thanks so much! I'll give it a whirl!