Recently i have seen on the web a recipe for the Porcini Mushrooms
Liqueur. I didn't know they could make a liqueur with mushrooms and I
have never tasted it, nor even in Restaurants.
Have you ever tried it? They say it helps digestion.
The recipe I have found is this (but you will have to translate:

LIQUORE AI PORCINI
Ingredienti:
200 g. di Porcini;
1/2 litro di alcool puro;
200 g. di zucchero;
2 bicchieri di vino bianco secco.
La preparazione del liquore ai funghi non è particolarmente
impegnativa ma richiede l'impiego di esemplari freschissimi e molto
profumati.
Pulire ed affettare i porcini e metterli in infusione per 40 giorni
nell'alcool da liquori.
Dopo 40 gg. filtrare accuratamente, sciogliere lo zucchero in un
bicchiere di acqua calda e mescolarlo con l'alcool profumato ed il
vino.
La quantità di vino varia a seconda del gusto e della forza che si
vuole dare al liquore, cioè se si vuole un liquore tipo grappa oppure
di tono più amabile.
Lasciare riposare almeno quindici giorni prima del consumo.
Il liquore ha buone qualità digestive e se ne apprezza il sapore
decisamente insolito.
Si possono anche sostituire i porcini con un tartufo grande come una
noce per avere un liquore ancora più profumato.

Cheers
Pandora (mushrooms lover)

On Sat, 5 May 2012 04:39:50 -0700 (PDT), Pandora >
wrote:

> Recently i have seen on the web a recipe for the Porcini Mushrooms
> Liqueur. I didn't know they could make a liqueur with mushrooms and I
> have never tasted it, nor even in Restaurants.
> Have you ever tried it? They say it helps digestion.
> The recipe I have found is this (but you will have to translate:
>
> LIQUORE AI PORCINI
> Ingredienti:
> 200 g. di Porcini;
> 1/2 litro di alcool puro;
> 200 g. di zucchero;
> 2 bicchieri di vino bianco secco.
> La preparazione del liquore ai funghi non è particolarmente
> impegnativa ma richiede l'impiego di esemplari freschissimi e molto
> profumati.
> Pulire ed affettare i porcini e metterli in infusione per 40 giorni
> nell'alcool da liquori.
> Dopo 40 gg. filtrare accuratamente, sciogliere lo zucchero in un
> bicchiere di acqua calda e mescolarlo con l'alcool profumato ed il
> vino.
> La quantità di vino varia a seconda del gusto e della forza che si
> vuole dare al liquore, cioè se si vuole un liquore tipo grappa oppure
> di tono più amabile.
> Lasciare riposare almeno quindici giorni prima del consumo.
> Il liquore ha buone qualità digestive e se ne apprezza il sapore
> decisamente insolito.
> Si possono anche sostituire i porcini con un tartufo grande come una
> noce per avere un liquore ancora più profumato.
>
> Cheers
> Pandora (mushrooms lover)

Here is what google translate has to say. It's that "pure" alcohol
problem again. We have "Everclear" and the 190 proof isn't legal in
all states. I love mushrooms too, but I don't know how I'd like them
with sugar.


LIQUOR TO MUSHROOMS

ingredients:

200 g. Porcini;
1/2 liter of pure alcohol;
200 g. sugar;
2 cups dry white wine.

The preparation of mushroom liquor is not particularly
binding but requires the use of fresh specimens and very
fragrant.

Clean and slice the mushrooms and put them to steep for 40 days
in alcohol for liquors.

After 40 days. filter thoroughly, dissolve sugar in a
cup of hot water and mix it with the alcohol and the perfumed
wine.

The amount of wine varies depending on the taste and the force that
wants to give the liquor, that is, if you want a liquor like brandy or
more amiable tone.

Let stand at least fifteen days before consumption.
The liquor has a good quality digestive and you appreciate the flavor
very unusual.

You can also substitute the mushrooms with a truffle the size of a
walnut liqueur for a more fragrant.

--
Food is an important part of a balanced diet.

On 5 Mag, 17:25, sf > wrote:
> On Sat, 5 May 2012 04:39:50 -0700 (PDT), Pandora >
> wrote:
>
>
>
>
>
>
>
>
>
> > Recently i have seen on the web a recipe for the Porcini Mushrooms
> > Liqueur. I didn't know they could make a liqueur with mushrooms and I
> > have never tasted it, nor even in Restaurants.
> > Have you ever tried it? They say it helps digestion.
> > The recipe I have found is this (but you will have to translate:
>
> > LIQUORE AI PORCINI
> > Ingredienti:
> > 200 g. di Porcini;
> > 1/2 litro di alcool puro;
> > 200 g. di zucchero;
> > 2 bicchieri di vino bianco secco.
> > La preparazione del liquore ai funghi non è particolarmente
> > impegnativa ma richiede l'impiego di esemplari freschissimi e molto
> > profumati.
> > Pulire ed affettare i porcini e metterli in infusione per 40 giorni
> > nell'alcool da liquori.
> > Dopo 40 gg. filtrare accuratamente, sciogliere lo zucchero in un
> > bicchiere di acqua calda e mescolarlo con l'alcool profumato ed il
> > vino.
> > La quantità di vino varia a seconda del gusto e della forza che si
> > vuole dare al liquore, cioè se si vuole un liquore tipo grappa oppure
> > di tono più amabile.
> > Lasciare riposare almeno quindici giorni prima del consumo.
> > Il liquore ha buone qualità digestive e se ne apprezza il sapore
> > decisamente insolito.
> > Si possono anche sostituire i porcini con un tartufo grande come una
> > noce per avere un liquore ancora più profumato.
>
> > Cheers
> > Pandora (mushrooms lover)
>
> Here is what google translate has to say. *It's that "pure" alcohol
> problem again. *We have "Everclear" and the 190 proof isn't legal in
> all states. *I love mushrooms too, but I don't know how I'd like them
> with sugar.
>
> LIQUOR TO MUSHROOMS
>
> ingredients:
>
> 200 g. Porcini;
> 1/2 liter of pure alcohol;
> 200 g. sugar;
> 2 cups dry white wine.
>
> The preparation of mushroom liquor is not particularly
> binding but requires the use of fresh specimens and very
> fragrant.
>
> Clean and slice the mushrooms and put them to steep for 40 days
> in alcohol for liquors.
>
> After 40 days. filter thoroughly, dissolve sugar in a
> cup of hot water and mix it with the alcohol and the perfumed
> wine.
>
> The amount of wine varies depending on the taste and the force that
> wants to give the liquor, that is, if you want a liquor like brandy or
> more amiable tone.
>
> Let stand at least fifteen days before consumption.
> The liquor has a good quality digestive and you appreciate the flavor
> very unusual.
>
> You can also substitute the mushrooms with a truffle the size of a
> walnut liqueur for a more fragrant.
>
> --
> Food is an important part of a balanced diet.

Thank you for having translate. I didn't know that pure alcool was
inavailable there! i don't know too if I would like mushrooms with
sugar
P.s. How do you do for making liqueurs without Pure alcool?
cheers
Pandora

On May 5, 8:59*am, Pandora > wrote:
> On 5 Mag, 17:25, sf > wrote:
>
>
>
>
>
>
>
>
>
> > On Sat, 5 May 2012 04:39:50 -0700 (PDT), Pandora >
> > wrote:
>
> > > Recently i have seen on the web a recipe for the Porcini Mushrooms
> > > Liqueur. I didn't know they could make a liqueur with mushrooms and I
> > > have never tasted it, nor even in Restaurants.
> > > Have you ever tried it? They say it helps digestion.
> > > The recipe I have found is this (but you will have to translate:
>
> > > LIQUORE AI PORCINI
> > > Ingredienti:
> > > 200 g. di Porcini;
> > > 1/2 litro di alcool puro;
> > > 200 g. di zucchero;
> > > 2 bicchieri di vino bianco secco.
> > > La preparazione del liquore ai funghi non è particolarmente
> > > impegnativa ma richiede l'impiego di esemplari freschissimi e molto
> > > profumati.
> > > Pulire ed affettare i porcini e metterli in infusione per 40 giorni
> > > nell'alcool da liquori.
> > > Dopo 40 gg. filtrare accuratamente, sciogliere lo zucchero in un
> > > bicchiere di acqua calda e mescolarlo con l'alcool profumato ed il
> > > vino.
> > > La quantità di vino varia a seconda del gusto e della forza che si
> > > vuole dare al liquore, cioè se si vuole un liquore tipo grappa oppure
> > > di tono più amabile.
> > > Lasciare riposare almeno quindici giorni prima del consumo.
> > > Il liquore ha buone qualità digestive e se ne apprezza il sapore
> > > decisamente insolito.
> > > Si possono anche sostituire i porcini con un tartufo grande come una
> > > noce per avere un liquore ancora più profumato.
>
> > > Cheers
> > > Pandora (mushrooms lover)
>
> > Here is what google translate has to say. *It's that "pure" alcohol
> > problem again. *We have "Everclear" and the 190 proof isn't legal in
> > all states. *I love mushrooms too, but I don't know how I'd like them
> > with sugar.
>
> > LIQUOR TO MUSHROOMS
>
> > ingredients:
>
> > 200 g. Porcini;
> > 1/2 liter of pure alcohol;
> > 200 g. sugar;
> > 2 cups dry white wine.
>
> > The preparation of mushroom liquor is not particularly
> > binding but requires the use of fresh specimens and very
> > fragrant.
>
> > Clean and slice the mushrooms and put them to steep for 40 days
> > in alcohol for liquors.
>
> > After 40 days. filter thoroughly, dissolve sugar in a
> > cup of hot water and mix it with the alcohol and the perfumed
> > wine.
>
> > The amount of wine varies depending on the taste and the force that
> > wants to give the liquor, that is, if you want a liquor like brandy or
> > more amiable tone.
>
> > Let stand at least fifteen days before consumption.
> > The liquor has a good quality digestive and you appreciate the flavor
> > very unusual.
>
> > You can also substitute the mushrooms with a truffle the size of a
> > walnut liqueur for a more fragrant.
>
> > --
> > Food is an important part of a balanced diet.
>
> Thank you for having translate. I didn't know that pure alcool was
> inavailable there! i don't know too if I would like mushrooms with
> sugar
> P.s. How do you do for making liqueurs without Pure alcool?
> cheers
> Pandora

This is an interesting recipe. I think that Porcini are very hard to
get fresh here- I have only seen dried...

"Pandora" > wrote in message
...
Recently i have seen on the web a recipe for the Porcini Mushrooms
Liqueur. I didn't know they could make a liqueur with mushrooms and I
have never tasted it, nor even in Restaurants.
Have you ever tried it? They say it helps digestion.
The recipe I have found is this (but you will have to translate:

LIQUORE AI PORCINI
Ingredienti:
200 g. di Porcini;
1/2 litro di alcool puro;
200 g. di zucchero;
2 bicchieri di vino bianco secco.
La preparazione del liquore ai funghi non è particolarmente
impegnativa ma richiede l'impiego di esemplari freschissimi e molto
profumati.
Pulire ed affettare i porcini e metterli in infusione per 40 giorni
nell'alcool da liquori.
Dopo 40 gg. filtrare accuratamente, sciogliere lo zucchero in un
bicchiere di acqua calda e mescolarlo con l'alcool profumato ed il
vino.
La quantità di vino varia a seconda del gusto e della forza che si
vuole dare al liquore, cioè se si vuole un liquore tipo grappa oppure
di tono più amabile.
Lasciare riposare almeno quindici giorni prima del consumo.
Il liquore ha buone qualità digestive e se ne apprezza il sapore
decisamente insolito.
Si possono anche sostituire i porcini con un tartufo grande come una
noce per avere un liquore ancora più profumato.

Cheers
Pandora (mushrooms lover)
>
>
The next you use dried porcini mushrooms in a dish, save the soaking liquid,
as I always do. Then chill the juice in the freezer, and add vodka to it
for a
porcini-tini. I may try it. I haven't had vodka in a long long time.

Kent

On Sat, 5 May 2012 08:59:03 -0700 (PDT), Pandora >
wrote:

> P.s. How do you do for making liqueurs without Pure alcool?
> cheers

We buy them already made at the liquor store. LOL We seldom make
liquors at home, but we'd use flavorless vodka if we did - maybe some
would use the 151 version of Everclear. I hear Everclear is very
harsh, something that I'd call rot-gut.

--
Food is an important part of a balanced diet.

On Sat, 5 May 2012 11:28:36 -0700, "Kent" >
wrote:

> The next you use dried porcini mushrooms in a dish, save the soaking liquid,
> as I always do. Then chill the juice in the freezer, and add vodka to it
> for a
> porcini-tini. I may try it. I haven't had vodka in a long long time.

Would you reduce the juice first to intensify the flavor?

--
Food is an important part of a balanced diet.

"sf" wrote in message ...

On Sat, 5 May 2012 11:28:36 -0700, "Kent" >
wrote:

> The next you use dried porcini mushrooms in a dish, save the soaking
> liquid,
> as I always do. Then chill the juice in the freezer, and add vodka to it
> for a
> porcini-tini. I may try it. I haven't had vodka in a long long time.

Would you reduce the juice first to intensify the flavor?
--
Food is an important part of a balanced diet.
>
>
The soaking liquid with dried porcinis is pretty intense. It wouldn't need
reducing. When soaking dried porcinis I use as little water as possible.
The question is what, if any, additional ingredient would make this sing?

Kent

On Sat, 5 May 2012 15:32:38 -0700, "Kent" >
wrote:

> The soaking liquid with dried porcinis is pretty intense. It wouldn't need
> reducing. When soaking dried porcinis I use as little water as possible.

Oh, okay. I've used my soaking liquid in gravy in the past, but I'm
never blown away by the intense flavor. Maybe I'm jaded or you have a
more delicate palate than I do.

> The question is what, if any, additional ingredient would make this sing?

You're asking what other vegetable or anything? Have you tried onion?
I think they are naturals together, JMO. Another natural with Western
type mushrooms is Worcestershire sauce, just a few drops. Salt is
another.

--
Food is an important part of a balanced diet.

On 5 Mag, 21:33, sf > wrote:
> On Sat, 5 maggio 2012 08:59:03 -0700 (PDT), Pandora <pan...@ hotmail.it>
> ha scritto:
>
> > Ps Come si fa a fare per fare i liquori senza alcool puro?
> > Applausi
>
> Abbiamo già fatto acquistare al negozio di liquori. LOL Noi raramente fanno
> liquori in casa, ma avevamo utilizzano vodka insapore, se abbiamo fatto - magari un po '
> userebbe il 151 versione di Everclear. Ho sentito Everclear è molto
> dure, qualcosa che io chiamerei rot-gut.
>
> -
> Il cibo è una parte importante di una dieta equilibrata.

I Am not sure Vodka is without flavour, and, over all, it doesn't rich
the 90°
I don't know this "everclear" but it seams to me like a "surrogato" of
alcool.
And I Am also wondering why Usa avoid the sell of 90° alcool while
they sell other alcools. I think it is not a question of health but a
question of commerce and gains!
Cheers
Pandora

On 5 Mag, 20:28, "Kent" > wrote:
> "Pandora" > wrote in message
>
> ...
> Recently i have seen on the web a recipe for the Porcini Mushrooms
> Liqueur. I didn't know they could make a liqueur with mushrooms and I
> have never tasted it, nor even in Restaurants.
> Have you ever tried it? They say it helps digestion.
> The recipe I have found is this (but you will have to translate:
>
> LIQUORE AI PORCINI
> Ingredienti:
> 200 g. di Porcini;
> 1/2 litro di alcool puro;
> 200 g. di zucchero;
> 2 bicchieri di vino bianco secco.
> La preparazione del liquore ai funghi non è particolarmente
> impegnativa ma richiede l'impiego di esemplari freschissimi e molto
> profumati.
> Pulire ed affettare i porcini e metterli in infusione per 40 giorni
> nell'alcool da liquori.
> Dopo 40 gg. filtrare accuratamente, sciogliere lo zucchero in un
> bicchiere di acqua calda e mescolarlo con l'alcool profumato ed il
> vino.
> La quantità di vino varia a seconda del gusto e della forza che si
> vuole dare al liquore, cioè se si vuole un liquore tipo grappa oppure
> di tono più amabile.
> Lasciare riposare almeno quindici giorni prima del consumo.
> Il liquore ha buone qualità digestive e se ne apprezza il sapore
> decisamente insolito.
> Si possono anche sostituire i porcini con un tartufo grande come una
> noce per avere un liquore ancora più profumato.
>
> Cheers
> Pandora (mushrooms lover)
>
> The next you use dried porcini mushrooms in a dish, save the soaking liquid,
> as I always do. *Then chill the juice in the freezer, and add vodka to it
> for a
> porcini-tini. I may try it. I haven't had vodka in a long long time.
>
> Kent

I hope you filter it BTW I think that flavour of Vodka is to much
intense for porcini!
cheers
Pandy

On Sun, 6 May 2012 10:37:07 -0700 (PDT), Pandora >
wrote:

> I Am not sure Vodka is without flavour, and, over all, it doesn't rich
> the 90°

Some vodka tastes like water, literally flavorless. Same with gin
these days. I only know what I've read about it here in rfc. My
friends didn't do that stuff.
http://en.wikipedia.org/wiki/Everclear_%28alcohol%29

> I don't know this "everclear" but it seams to me like a "surrogato" of
> alcool.

http://en.wikipedia.org/wiki/Everclear_%28alcohol%29

> And I Am also wondering why Usa avoid the sell of 90° alcool while
> they sell other alcools.

It's almost pure alcohol - 190 proof vs. 80 proof and in rare cases
151. Answering why involves a history lesson about the first settlers
of America through Prohibition and reasons vary from state to state.

> I think it is not a question of health but a question of commerce and gains!

Religion, politics and personal beliefs figure it in heavily.

--
Food is an important part of a balanced diet.

On 5/5/2012 12:32 PM, Kent wrote:
> The soaking liquid with dried porcinis is pretty intense. It wouldn't
> need reducing. When soaking dried porcinis I use as little water as
> possible. The question is what, if any, additional ingredient would make
> this sing?
>
> Kent


You could do the same with shiitake mushrooms. I can imagine what that
would taste like - something old and musty.

On Sun, 06 May 2012 08:05:32 -1000, dsi1
> wrote:

>On 5/5/2012 12:32 PM, Kent wrote:
>> The soaking liquid with dried porcinis is pretty intense. It wouldn't
>> need reducing. When soaking dried porcinis I use as little water as
>> possible. The question is what, if any, additional ingredient would make
>> this sing?
>>
>> Kent
>
>
>You could do the same with shiitake mushrooms. I can imagine what that
>would taste like - something old and musty.

Every mushroom is available in dried form... the Chinese are masters
of dried mushrooms... every Chinatown has at least one shop that sells
nothing but dried fungi and the stock is amazing. How much water one
uses for rehydration makes little difference as in most all cases all
that water can be poured into the dish save the minute amount at the
last that contains the sand/schmutz. Dried mushrooms are like money
in the bank, they can keep practically forever. In cooked dishes I
use far more dried mushrooms than fresh.

Brooklyn1 wrote:
> On Sun, 06 May 2012 08:05:32 -1000, dsi1
> > wrote:
>
>> On 5/5/2012 12:32 PM, Kent wrote:
>>> The soaking liquid with dried porcinis is pretty intense. It wouldn't
>>> need reducing. When soaking dried porcinis I use as little water as
>>> possible. The question is what, if any, additional ingredient would make
>>> this sing?
>>>
>>> Kent
>>
>> You could do the same with shiitake mushrooms. I can imagine what that
>> would taste like - something old and musty.
>
> Every mushroom is available in dried form... the Chinese are masters
> of dried mushrooms... every Chinatown has at least one shop that sells
> nothing but dried fungi and the stock is amazing. How much water one
> uses for rehydration makes little difference as in most all cases all
> that water can be poured into the dish save the minute amount at the
> last that contains the sand/schmutz. Dried mushrooms are like money
> in the bank, they can keep practically forever. In cooked dishes I
> use far more dried mushrooms than fresh.

Have you ever tried dried enoki mushrooms? I am thinking they
might be worthwhile.

A few months ago, I dried some Chinese black mushrooms in my
fridge. It was kind-of a mistake. A Whole Foods salad bar near
here has some rather porous ?paper? containers, and I noticed that
things like greens really suffer in them. However, for some
reason, I covered a package of mushrooms with such a container.
At some point, I noticed that the mushrooms seemed to be drying,
so I just let them sit that way for quite a while longer. I ended
up with the most beautiful dried mushrooms! I then did an
experiment with portabello mushrooms, with equal success.

--
Jean B.

On 5/6/2012 10:34 AM, Brooklyn1 wrote:
> On Sun, 06 May 2012 08:05:32 -1000, dsi1
> > wrote:
>
>> On 5/5/2012 12:32 PM, Kent wrote:
>>> The soaking liquid with dried porcinis is pretty intense. It wouldn't
>>> need reducing. When soaking dried porcinis I use as little water as
>>> possible. The question is what, if any, additional ingredient would make
>>> this sing?
>>>
>>> Kent
>>
>>
>> You could do the same with shiitake mushrooms. I can imagine what that
>> would taste like - something old and musty.
>
> Every mushroom is available in dried form... the Chinese are masters
> of dried mushrooms... every Chinatown has at least one shop that sells
> nothing but dried fungi and the stock is amazing. How much water one
> uses for rehydration makes little difference as in most all cases all
> that water can be poured into the dish save the minute amount at the
> last that contains the sand/schmutz. Dried mushrooms are like money
> in the bank, they can keep practically forever. In cooked dishes I
> use far more dried mushrooms than fresh.

Drying mushrooms seems to intensify the flavor. This is a good thing. My
little box of dried shiitake is my newest little friend. OTOH, mushroom
liqueur sounds kind of goofy. OTOH, wadda I know about booze? Nuttin.