Porcini-Scented Wild Mushroom Saute

1. 1

   Pour boiling water over the porcini to reconstitute; let them sit for about 10 minutes, or until tender, then drain and trim off any hard spots.

2. 2

   Put the olive oil in a large skillet over high heat; a minute later, add the porcini and button mushrooms, along with a big pinch of salt and some pepper, and cook, stirring occasionally, until the mushrooms give off most of their liquid and begin to brown, about 10 minutes.

3. 3

   Turn the heat to medium-low and add the garlic.

4. 4

   Continue to cook for a few more minutes, until the mixture is tender and glossy.

5. 5

   Taste and adjust the seasoning, stir in the parsley, and serve hot or warm.

6. 6

   The best-tasting dried mushrooms are dried porcini (also called cepes), which have come down about 50 percent in price over the last few years.

7. 7

   Try to find dried porcini sold in bulk, not in tiny little packages of less than an ounce each (these are a complete rip-off).

8. 8

   If you live in a big city, a major Italian or specialty food market will have them; otherwise, you can find good sources on the Internet.

9. 9

   I usually buy about a pound at a time, which usually costs about fifty bucks and lasts me a couple of years.

* Per serving · 4 servings · Values may vary.

No additional tips available.