Stretching Porcini

From Cosa Bolle in Pentola, the Newsletter:
On the subject of Porcini, which are ruinously expensive even in their dried form, especially outside of Italy, Sperozzo writes on the forum,

I learned a way to save a little money and get the same result. As porcini mushrooms are a bit expensive, I use dry porcini: When I need to cook mushrooms or make a sauce, I use regular fresh mushrooms, sauté them in butter, and add about one ounce (25 g) of dried porcini, but first I run them trough a coffee grinder and pulverize them. Then just before the mushrooms are done I mix the powder into the sautéed mushrooms. I made it for my (EXPERT) Italian cousin while he was here visiting, and I really fooled him.

PS -- You can bring dried mushroom from Italy without penalty or duty. I usually bring 2 or 3 lbs. and keep them in the freezer.

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