Had a nasty experience with the "glass jar/room temperature" method - left
them for a few months and they were swarming with tiny little mites.
Entomology never has been my strong point, but they looked kind of like bird
lice. God knows where they came from, the glass was well sealed.

Richard.

"Melba's Jammin'" > wrote in message
...
> 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.
>
> I'd store them in a jar at room temperature. I just used some dried
> mushrooms from Slovakia that came to me in 1994. They were great.
> --
> -Barb, <www.jamlady.eboard.com> Sam pics added 2-7-05.
> "I read recipes the way I read science fiction: I get to the end and
> say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.