On Fri, 24 Dec 2004 15:24:48 -0500, Rodney Myrvaagnes
> wrote:

> >
> I would consider some dried porcini. They are astonishingly cheap from
> Italy (compared to fresh ones). At least were cheap. WIth the dollar
> in a tailspin that may not be true much longer. You could hydrate them
> in the vegetable stock before you start.
>
On the West Coast, dried porcini is never cheap... it was
around $80-100 per pound the last time I checked and that
wasn't even in the recent past.

sf
Practice safe eating - always use condiments