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| 1 x ca. 30 g | porcini dried |
| 1 Tasse | water warm |
| 2 Esslöffel | shallots minced |
| 1 Esslöffel | olive oil |
| 1/4 x ca. 450 g | Mixed wild and domestic mushrooms or one or the other, all but 2 domestic, mushroom caps cut into thin slices |
| 2 Tasse | chicken broth |
| | salt |
| | pepper |
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Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender. (Take advantage of this time to make your scallop and raddichio salad.)
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.
Busted for you by Gail Shermeyer <4paws@netrax. Net>
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