If I come across a recipe that calls for dried porcini mushrooms, I usually skip it, or just use regular mushrooms. I’m too cheap to pay those big prices for those fancy mushrooms. But I decided to splurge today and paid 6 bucks for 1 ounce of dried porcini mushrooms. I think it was worth it! Those mixed with the green olives and all the other spices made a really rich unique flavored beef stew. The prep was more than I was expected for a slow cooker recipe, but it was worth the effort.

RECIPES:

Provencal Beef Daube

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