1 package dried porcini
1 C. cool water
1 T. extra-virgin olive oil
2 T. minced yellow onion
1 T. minced garlic
1 lb assorted fresh mushrooms, stems removed, brushed clean and sliced
1/4 C. minced fresh parsley
1/4 C. dry Italian white wine
Salt and freshly ground pepper

In a bowl, combine the porcini and water. Let stand until softened, about 20 minutes. Remove the porcini, reserving the liquid. Clean the porcini, if needed, and chop coarsely. Strain the porcini liquid through a fine-mesh sieve lined with cheesecloth (muslin) into a clean container, then discard all but 1/4 C. of the liquid. In a frying pan over medium heat, warm the olive oil. When hot, add the onion and garlic and sauté until fragrant, about 30 seconds; do not allow to brown. Add the porcini and fresh mushrooms and continue to sauté over medium heat, stirring continuously to prevent burning, until slightly limp, about 3 minutes. Add the 1/4 C. reserved porcini liquid and simmer for 3 minutes. Add the parsley and white wine and simmer over medium heat until there is only 1/4 C. liquid remaining, 8-10 minutes. Season to taste with salt and pepper. Transfer to a warmed serving dish and serve immediately.

Yield: 4 servings
Calories: 100
Fat: 4g
Fiber: 3g