[pct-l] Porcini on the CT

[A.C. Scott]

The white truffles. In Washington. Were awesome. This fall. Thanks. Burrowing. Mammal's den kicking out the first few and fingers raking. A back pocket. Full not mention. Cabin porch.  Providing. Shelter out of the rain. To cook them and mule Skinner's. There providing. Olive oil and salt. To make. A meal of kings 

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Scott Williams <baidarker at gmail.com> wrote:

>In most areas, the porcini season is only a few weeks long, just when the
>fall weather is right.  That's why porcini buttons, which are one of the
>finest mushrooms in the world, sell for $80 to $100 a lb.  Trails above the
>tree line will have none at all.  You've got to be in the drip line of the
>ponderosas to have any chance of finding them.
>
>Having so many of them on trail this year was a real treat.  Raw they taste
>like a crispy mushroom infused with chestnut.  Oh my heart!  True risotto
>con porcini, made with porcini buttons and a lacing of dried porcini, is
>incredible.  After sauteing the fresh buttons they freeze very well and
>keep their fresh flavor.  Drying them is also easy, but they taste very
>different, wonderful, but not as subtle as fresh.
>
>Shroomer
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