Advice on preparing porcinis
I'm planning to up the ante by adding some fresh porcinis to my pasta sauce (usually made with only dried porcinis). My question is how to prep them. Do I remove the stems and discard, then slice and use the cap? Do I also slice and use the stems (separately or together with the cap)?
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1 Comment:
Do not discard the stems, porcinis are too expensive to waste anything, Freeze stems and use them in a stock, great flavor.
nelson5757 at 10:29AM on 03/19/07