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["In med bowl, combined porcini mushrooms and boiling water. Let soak 20 minutes. With spoon, remove dried porcinis from water; coarsely chop. Strain soaking liquid through fine mesh sieve; reserve liquid and discard solids.", "Preheat oven to 325F. In large wide-bottomed dutch oven or oven-safe saucepot, heat 3 tbsp oil on medium high until hot. Season brisket with salt and pepper. Add brisket to the pot; cook 6 to 7 minutes, or until browned on both sides, turning over once. Transfer to large plate.", "To same pot, add onions and 1/4 tsp salt. Cook 3-5 minutes or until browned, stirring frequently. Add vinegar. Cook 1 minute or until reduced, scraping up browned bits with wooden spoon. Sprinkle in flour; cook 1 minute, stirring.", "To pot, add chopped dried porcinis, reserved soaking liquid, broth, thyme, brisket, and 1/2 cup water. Heat to boiling on high. Cover and place in oven. Cook 3 - 3 1/2 hours or until brisket is very tender. Remove and discard thyme. Skim and discard any fat.", "Meanwhile, in 12"" skillet, heat remaining EVOO on med-high heat. Add sliced mushrooms and 1/2 tsp salt. Cook 15 minutes, or until browned and tender, stirring occasionally. Off heat, add parsley, tossing to combine. To serve, thinly sliced brisket and return to pot, pouring cooking liquid over meat. Serve topped with mushrooms."]
