On 5 Mag, 17:25, sf > wrote:
> On Sat, 5 May 2012 04:39:50 -0700 (PDT), Pandora >
> wrote:
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> > Recently i have seen on the web a recipe for the Porcini Mushrooms
> > Liqueur. I didn't know they could make a liqueur with mushrooms and I
> > have never tasted it, nor even in Restaurants.
> > Have you ever tried it? They say it helps digestion.
> > The recipe I have found is this (but you will have to translate:
>
> > LIQUORE AI PORCINI
> > Ingredienti:
> > 200 g. di Porcini;
> > 1/2 litro di alcool puro;
> > 200 g. di zucchero;
> > 2 bicchieri di vino bianco secco.
> > La preparazione del liquore ai funghi non è particolarmente
> > impegnativa ma richiede l'impiego di esemplari freschissimi e molto
> > profumati.
> > Pulire ed affettare i porcini e metterli in infusione per 40 giorni
> > nell'alcool da liquori.
> > Dopo 40 gg. filtrare accuratamente, sciogliere lo zucchero in un
> > bicchiere di acqua calda e mescolarlo con l'alcool profumato ed il
> > vino.
> > La quantità di vino varia a seconda del gusto e della forza che si
> > vuole dare al liquore, cioè se si vuole un liquore tipo grappa oppure
> > di tono più amabile.
> > Lasciare riposare almeno quindici giorni prima del consumo.
> > Il liquore ha buone qualità digestive e se ne apprezza il sapore
> > decisamente insolito.
> > Si possono anche sostituire i porcini con un tartufo grande come una
> > noce per avere un liquore ancora più profumato.
>
> > Cheers
> > Pandora (mushrooms lover)
>
> Here is what google translate has to say. *It's that "pure" alcohol
> problem again. *We have "Everclear" and the 190 proof isn't legal in
> all states. *I love mushrooms too, but I don't know how I'd like them
> with sugar.
>
> LIQUOR TO MUSHROOMS
>
> ingredients:
>
> 200 g. Porcini;
> 1/2 liter of pure alcohol;
> 200 g. sugar;
> 2 cups dry white wine.
>
> The preparation of mushroom liquor is not particularly
> binding but requires the use of fresh specimens and very
> fragrant.
>
> Clean and slice the mushrooms and put them to steep for 40 days
> in alcohol for liquors.
>
> After 40 days. filter thoroughly, dissolve sugar in a
> cup of hot water and mix it with the alcohol and the perfumed
> wine.
>
> The amount of wine varies depending on the taste and the force that
> wants to give the liquor, that is, if you want a liquor like brandy or
> more amiable tone.
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> Let stand at least fifteen days before consumption.
> The liquor has a good quality digestive and you appreciate the flavor
> very unusual.
>
> You can also substitute the mushrooms with a truffle the size of a
> walnut liqueur for a more fragrant.
>
> --
> Food is an important part of a balanced diet.

Thank you for having translate. I didn't know that pure alcool was
inavailable there! i don't know too if I would like mushrooms with
sugar
P.s. How do you do for making liqueurs without Pure alcool?
cheers
Pandora