About Me
I'm a Melbourne boy, hailing from St Kilda with one ex, one current wife and four kids. Love the outdoors and making new discoveries. I cook a lot at home (cheers from wife) and do some preserving, mostly jams, pickles and fruit liqueurs. This is the diary of a cooking journey.

My Complete Profile

Recent Posts
Strewth Ruth
Chicken Slavinks
Say It With...
Panko Crumbs
The Look
Zapraszamy Do Zabawy!
Short & Long History of Molecular Gastronomy
Heston Blumenthal - In Search of Perfection
always with me
Wine Country & A Barbeque

1001 Dinners 1001 Nights
A Few of My Favourite Things
Abstract Gourmet
Apellation Australia
Becks and Posh
BurgerMary ATX
Cook (almost) Anything at least once
Cooking Down Under
Cook sister!
Cooked And Bottled In Brunswick
David Lebovitz
Deep Dish Dreams
Chef Paz
Chubby Hubby
Eating Melbourne
Eating With Jack
essjay eats
Food Lover's Journey
Grab Your Fork
I Am Obsessed With Food
I Eat Therefore I Am
Iron Chef Shellie
Just Desserts
Kalyn's Kitchen
Kitchen Wench
Matt Bites
Melbourne Gastronome
My Kitchen in Half Cups
Nola Cuisine
Not Quite Nigella
Nourish Me
Seriously Good
Souvlaki For The Soul
Stone Soup
Syrup and Tang
Steve Don't Eat It!
That Jess Ho
The Elegant Sufficiency
The Perfect Pantry
The View From My Porch
Thyme for Cooking
Tumeric & Saffron
tummy rumbles
What I Cooked Last Night
where's the beef
Vicious Ange

Food Blog Resources
Food Blog S'cool
I Eat I Drink I Work
Kiplog Food Links

Food for Thought
Autism Victoria
Autism Vox
forget me now
Lotus Martinis
MOM - Not Otherwise Specified
St Kilda Today

Monday, October 29, 2007
Fresh Porcini
More air freight deliveries of overseas mushrooms continue to to the markets. After trying some excellent golden chanterelles (Cantharellus cibarius), some ceps (Boletus edulis) or porcini, as they are more commonly known in Australia, were on sale last week, so 300g came home with me from Damien Pike's stall at Prahran Market. They were a bit cheaper than the recently advertised price of $150kg, these were more like $120, perhaps for a reason.

It would have to be said that either some sharp Frenchman has consigned these to Australia, or the air freight wasn't too kind to them, for the mushrooms definitely looked a little worse for wear. I also bought some for my Polish in-laws who said that the aroma, even when cooking, wasn't as strong as expected and the frozen ones they had bought previously, were better quality.

This is not to say it's Damien's fault either, with the mushrooms coming from the other side of the world, you do have to take some chances, so I'm hoping as the season continues, the quality will improve. The thing is though, if you don't buy some of these mushrooms, even if not first class, they may stop being imported. Having said that though, I can report the flavour was nonetheless distinctly porcini, with no off characters.

We simply took one larger specimen and sliced it thickly, rubbed it with some olive oil and simply grilled it for a tasty snack and the rest we turned into a sauce. Never having had fresh porcinis in a sauce before, the texture was noticeably better than frozen ones and the porcini straight off the grill had good flavour too, perhaps concentrated by this method of cooking.

They do need careful cleaning and trimming, as for all wild mushrooms, there is plenty of grit present, but that is par for the course. If you have never had fresh porcinis before, it might be an idea to try some at this cheaper price, if they're still available.
  posted at 11:18 am

At 4:47 pm, Blogger Anh said...

Neil, I would love to try fresh porcini...! But no time to get down to Prahran market just yet. So I think I might miss out something truly special! *sigh*

At 5:32 pm, Blogger MyKitchenInHalfCups said...

Wow those are pricey! I've never liked them dry. I'd love to try fresh.

At 6:54 pm, Blogger Katie Zeller said...

I've only ever had the dried...and I live in France! What's worng with this picture.....

At 10:51 pm, Blogger Lydia (The Perfect Pantry) said...

I've only had fresh porcini in Italy and France, and they are truly divine. Here we only see dried ones, which are very expensive.

At 12:21 pm, Blogger Ed Charles said...

I was lucky enough to eat fresh porcini at a combined Barolo dinner at Bottega two weeks ago and the flavours were great. The importer was telling us about the problems importing them and his first consignment of 80kg had to be dumped. the last time I bought Porcini from Damien Pike it was frozen and I have to say porcini don't freeze well at all. I think I've given up buying these imports to avoid disappointment.

At 7:56 am, Blogger neil said...

Hi anh, I know how you feel, I haven't got down to Springvale for those jicama...we are both missing out!

Hi tanna, yes they are, but don't they grow in the States too? You may find them at a more reasonable price, if you are a mushroom lover, you'll definitely like them.

Hi katiez, something wrong indeed! I live in Australia and I'm eating fresh French ceps. Off to market with you.

Hi lydia, fresh and frozen have the better flavour and texture for sure. The price of dried may initially look expensive, but as someone who dries their own, it takes a lot of fresh mushrooms to make a small amount of dried ones.

Hi ed, lucky bastard! Damien alluded to me that he wasn't buying everything that was offered either. Having seen fresh Australian morels turn disappointing inside of 24 hours, I know bringing them from the other side of the world must be incredibly difficult, though the chanterelles looked and were excellent. Don't give up on the frozen, there is some technique required to get the best out of them. You need to slice them whilst still semi-frozen and start to cook them straight away, this helps to keep the texture. We freeze morels with excellent results.

At 9:32 pm, Blogger Squishy said...

Who is a lucky boy then? I am so jealous!

At 8:23 am, Blogger neil said...

Then perhaps I should tell you about a site I stumbled upon the other day that had pictures and text regarding yellow morels that grow somewhere up your way...

At 10:43 pm, Anonymous Anonymous said...

Try golden chanterelles in tins..get rid of the (salty) water and soak them in fresh water over night in the fridge..then fry them with onion...some flour..light brown...then add water..that makes a delicious mushroom sauce...some meat..or better only dumplings with it....yummie
I get my tins from germany(pfifferlinge) or austria (eierschwammerl).

At 2:49 pm, Blogger neil said...

Hi tempelritter, good information on how to treat tinned chanterelles. I've had them before, but wasn't that impressed, though they are much cheaper than fresh.

At 12:41 pm, Blogger xumeiqing said...

michael kors outlet
ugg outlet
polo ralph lauren outlet
the north face
coach outlet online
michael kors outlet online
true religion
ralph lauren sale
uggs clearance
jordan shoes
louis vuitton
cheap jordans
michael kors outlet
cheap oakleys
the north face
ugg slippers
uggs for women
louis vuitton handbags
uggs outlet
replica watches
burberry outlet
coach outlet store online
louis vuitton outlet
air max 90
abercrombie and fitch
louis vuitton outlet stores
adidas superstar
ugg outlet store
kobe bryant shoes
michael kors outlet online
nike huarache
oakley sunglasses wholesale
coach outlet
supra shoes
louis vuitton handbags
michaek kors outlet
coach factory outlet
kevin durant shoes

At 7:41 pm, Blogger 柯云 said...

oakley sunglasses
kate spade handbags
adidas running shoes
tods outlet store
coach outlet
cheap toms
michael kors
cheap ray ban sunglasses
nike air force 1 shoes
michael kors handbags
nike store
louis vuitton handbags
coach factory outlet
oakley sunglasses wholesale
polo ralph lauren
louis vuitton purses
ray ban sunglasses outlet
fitflop sandals
polo ralph lauren outlet
michael kors outlet
coach factory outlet
louis vuitton purses
cheap louis vuitton handbags
michael kors handbags
longchamp le pliage
cheap air jordans
louis vuitton outlet
beats by dr dre
hollister shirts
michael kors outlet
nike store uk
true religion jeans
air jordan shoes
louis vuitton outlet
coach outlet store
toms shoes outlet online
nike air huarache
michael kors outlet online
nike roshe shoes


Post a Comment

<< Home


Recipe Categories
Cakes & Desserts

November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006
June 2006
July 2006
August 2006
September 2006
October 2006
November 2006
December 2006
January 2007
February 2007
March 2007
April 2007
May 2007
June 2007
July 2007
August 2007
September 2007
October 2007
November 2007
December 2007
January 2008
February 2008
March 2008
April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
December 2008
January 2009
February 2009
March 2009
May 2009
June 2009
September 2009
October 2009
November 2009
December 2009
January 2010
February 2010
March 2010
April 2010
May 2010
June 2010
July 2010
August 2010
September 2010
October 2010
November 2010
December 2010
February 2011
March 2011
April 2011
May 2011
June 2011
July 2011
August 2011
September 2011
July 2012

Prev ~ List ~ Random ~ Join ~ Next
Site Ring from Bravenet

Site Feed

counter easy hit

Blog Design by:

Image created by:
Ximena Maier

Powered by:

Photos, Original Recipes, and Text - (C) Copyright: 2005-2010
At My Table by Neil Murray, all rights reserved.
You may re-post a recipe, please give credit and post a link to this site.

Contact Me
Neil Murray

Follow messytable on Twitter