Like other boletes,porcinican be dried by being strung separately on twine and hung close to the ceiling of a kitchen.
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Duxelles made with wildporcinimushrooms will be much stronger flavored than that made with white or brown mushrooms.
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Many variants exist where the vegetables are replaced with stronger ingredients such asporcinior walnuts.
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The colour, aroma, and taste of frozenporcinideteriorate noticeably if frozen longer than four months.
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They are commonly ranked above morels and chanterelles and only the cep /porciniis more highly prized.
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Some reported cases of stomach ache following consumption of driedporcinihave been attributed to the presence of this mould on the fruit bodies.
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Porcinican also be frozen either raw or first cooked in butter.
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Importantly for commercial production,porciniretain their flavour after industrial preparation in a pressure cooker or after canning or bottling, and are thus useful for manufacturers of soups or stews.
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Young, smallporciniare most appreciated by gourmets, as the large ones often harbor maggots (insect larvae), and become slimy, soft and less tasty with age.
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