On Sun, 20 Feb 2005 13:52:06 -0600, Katra
> wrote:

> In article >,
> "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.
> >
> >
>
> Vacuum pack, freeze with dessicants.

Have you found an inexpensive source for dried? My supply
is just about gone.

sf