[Live_to_cook]

I've tried soaking and straining, but my rehydrated porcinis still retain grit.

Besides buying better (cleaner) dried porcinis, is there anything I can do?

[Harold McGee]

The only thing I can think of is to rub the rehydrated pieces with your fingers to try to free the grit up, then rinse (and strain the rinse water through a wetted towel).

Harold

[Live_to_cook]

Sorry to be obtuse, but why strain the rinse water through a towel?

Is it so you could use it in the recipe? If so, would a coffee filter work just as well? (I suffer from a surplus of filters and a scarcity of towels.)

[Harold McGee]

Yes, a coffee filter works fine too. --Harold