Trader Joe's frozen Porcini mushrooms

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Trader Joe's frozen Porcini mushrooms

Postby Vegankit » Sat Mar 31, 2018 2:08 pm

I bought a bag of Trader Joe's frozen Porcini mushrooms today. What would you do with it? I'm looking for inspiration.
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Re: Trader Joe's frozen Porcini mushrooms

Postby victw » Sun Apr 01, 2018 9:45 pm

Bumping up - 'cuz I've been looking at these in the freezer case wondering also.

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Re: Trader Joe's frozen Porcini mushrooms

Postby Vegankit » Mon Apr 02, 2018 8:21 pm

victw wrote:Bumping up - 'cuz I've been looking at these in the freezer case wondering also.

Vic
Thanks Vic. I was hoping for something to inspire me. My fall back is to use it in a pasta sauce and use that as topper over baked potatoes. Or I might chop it up and add it to a water stir fry of fresh veggies and some spices.
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Re: Trader Joe's frozen Porcini mushrooms

Postby victw » Mon Apr 02, 2018 8:35 pm

I made a white bean and mushroom soup with cauliflower soup about a month ago.

Might go good in soups or stews.

Vic
11/1/19 Sloppy - 137.6/21.55
1/1/19 Still maintaining - 134.8/21.11
10/12/18 Maintenance wt - 136.4 BMI 21.36
5/6/18 151.8 lbs 23.8 - Normal. 4/8/18 154.6 lbs BMI 24.2 - Normal. 3/11/18 161 BMI 25.2 Overweight.
3 years staying on plan is the goal.
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Re: Trader Joe's frozen Porcini mushrooms

Postby Vegankit » Tue Apr 03, 2018 1:22 pm

victw wrote:I made a white bean and mushroom soup with cauliflower soup about a month ago.

Might go good in soups or stews.

Vic
That soup sounds great - I have a head of cauliflower in the fridge - do you have a recipe?
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Re: Trader Joe's frozen Porcini mushrooms

Postby Lyndzie » Sun Apr 08, 2018 9:49 am

I’d love the recipe, too.

A good mushroom risotto might be nice. I’ve done a mushroom bolognese with porcinis, but it wasn’t worth repeating.
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Re: Trader Joe's frozen Porcini mushrooms

Postby Vegankit » Sun Apr 08, 2018 11:34 am

Lyndzie wrote:I’d love the recipe, too.

A good mushroom risotto might be nice. I’ve done a mushroom bolognese with porcinis, but it wasn’t worth repeating.
Lyndzie Porchini Mushroom risotto sounds like a classic Italian dish. Sadly I can't eat rice, but I think it would be wonderful to use in a pilaf with quinoa.

I defrosted some and chopped them up along with some baby portobello mushrooms to make a mushroom sage gravy to serve over potatoes. I'm not sure if it added anything "extra" to the flavor - if it did it was so mild we didn't notice.
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