On Sun, 06 May 2012 08:05:32 -1000, dsi1
> wrote:

>On 5/5/2012 12:32 PM, Kent wrote:
>> The soaking liquid with dried porcinis is pretty intense. It wouldn't
>> need reducing. When soaking dried porcinis I use as little water as
>> possible. The question is what, if any, additional ingredient would make
>> this sing?
>>
>> Kent
>
>
>You could do the same with shiitake mushrooms. I can imagine what that
>would taste like - something old and musty.

Every mushroom is available in dried form... the Chinese are masters
of dried mushrooms... every Chinatown has at least one shop that sells
nothing but dried fungi and the stock is amazing. How much water one
uses for rehydration makes little difference as in most all cases all
that water can be poured into the dish save the minute amount at the
last that contains the sand/schmutz. Dried mushrooms are like money
in the bank, they can keep practically forever. In cooked dishes I
use far more dried mushrooms than fresh.