"Reg" > wrote in message
et...
> Giusi wrote:
>
>> They are not necessarily a second choice. Once cleaned and rehydrated
>> they often have a stronger flavor than fresh, depending on type. At any
>> season there will be more different mushrooms available dry than fresh.
>
>
> I ended up giving them a try. The results taste pretty good. I soaked
> them a long time and the duxelles ended up just slightly chewy, so I gave
> it a quick spin in the food processor after cooking. That helped. The
> wellington is all assembled and ready to cook tomorrow.
>
> Thanks for the info.
>
> --
> Reg
>
>
What kind of mushroom did you use? Hydrated porcinis end up almost too wet
to saute, though I have. A straight rehydrated dried porcini duxelles will
be pretty potent. I have mixed hydrated porcinis with button mushrooms in a
ratio of 20:80 with a good taste. Straight porcinis are also fairly
expensive. You could use morels, if you want to get even more expensive. The
delicate morel flavor might get lost in a Wellington.
How much bread crumb did you use and what kind of pate did you use to bind
everything together?
What kind of puff pastry did you use?

Sorry for all the ??? It's a big effort to do a whole wellington.

Kent