On Wed, 13 Jul 2005 07:56:10 +0100, Sacha
wrote:

A recent trip to Paris prompts me to ask if anyone knows whether the
mushrooms used in cooking by the French, such as morilles, are the dried
ones usually or fresh ones? I ask because I've seen packets of various
kinds of dried fungi over here but never fresh ones. I love all kinds of
mushrooms, including the little girolles and I would be very happy to find
fresh ones in this country.

Just a word of advice if you buy dried ones in packets. They need to
be soaked, of course, and the liquour is good, BUT do strain it
carefully. I once spoiled a dish using them because I put the liquid
in along with the bits of GRIT which were in the packet!

Pam in Bristol