[Lazy Ant Brewing]

Would like to try flavoring a 5-gal batch of porter or stout with porcini mushrooms if only a small quantity is needed.  They are pricey, and I wouldn't want to buy more than a couple of ounces in case I don't like the results.

However, I don't have any idea how much would be required to make a flavor impact.  If anyone has experience with them, I'd appreciate any hints or feedback regarding quantities and techniques.

Thanks in advance.

[Megary]

Not sure if you already saw this:

https://www.homebrewersassociation.org/how-to-brew/homebrewing-with-mushrooms/

[Bob357]

I'm sure Denny will tell you if he sees your post. Otherwise, I think a search will find his Wee Shroomy recipe.

[denny]

Assuming fresh, not dried, minimum of 3 lb. for a subtle flavor and 5 lb. for a more pronounced flavor.  See the article mentioned above for tips on how to process them.