Richard Green wrote:
> I've inherited a kilo of dried italian porcini. Probably take a
couple of
> years to get through them all. Is it best to freeze or vacuum pack
them? How
> do they defrost?
> Any ideas?
> Richard.

They are already dried so vacuum packing them will probably keep them
good for years. I found an overlooked cellophane package of dried
shiitake once that had probably been in the cupboard for over a year.
Opened it, they seemed okay, used some and they were fine. As to
freezing, I dunno. Seems both unnecessary and possible it would
introduce more uncertainty.

-aem