- 1 ounce dried porcini
- 1 cup warm water
- 2 tablespoons minced shallots
- 1 tablespoon olive oil
- 1/4 pound mixed wild and domestic mushrooms or one or the other, all but 2 domestic mushroom caps cut into thin slices
- 2 cups chicken broth
- Salt and pepper
Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve.
Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom.