What are your favorite ways to use porcinis?
I was just gifted a fairly large amount of porcinis. I'd love some ideas of what to do with them. I have no dietary restrictions.
What a nice present!
One of my favorite uses is in this lasagna: http://www.epicurious.com/recipes/foo...
In addition to the occasions when I've made the whole thing, I've put together versions of the components separately as mushroom soup, sauce, and sausage-pepper-mushroom ragout (outstanding with polenta).
Sauced porcinis make a delicious filling for crepes.
I just used dried porcini in mushroom barley soup as I didn't have any fresh tonight. Really light, healthy soup for it being almost Spring! Much lighter than the traditional beef barley mushroom wintery soup.
Chicken stock, onions, mushrooms, lots of carrots and barley, spices were garlic, black pepper, lots of dill and bay leaves. It was one of those "more than the sum of its parts" soups.
Just a side note -- "porcini" is already plural.
Pasta with cream sauce, cut thick and grilled (maybe on top of some polenta), risotto (as mentioned above) would all be good uses.
Also, if it has green looking funk on the gills, don't toss it! That part is extra delicious (I've heard of it being called "vegan foie").