Mid-Atlantic Gardening: Toadstools and fungi, 1 by stormyla

stormyla wrote:
Thanks, Gita. I always have dried Porcini on hand for making soups. They give everything a wonderful rich flavor. These don't look anything like any of the fresh Porcini I saw for sale in Italy. But your thread was very helpful because I'm always reading about Ceps in french cookbooks and have been trying to locate some. Turns out, that's what the French call Porcini. Here are some Photos from yesterday.