½ ounce dried porcini mushrooms

¾ cup hot water

2 tablespoons olive oil

¾ pound fresh shiitake mushrooms, stemmed and thinly sliced

½ cup chopped shallots

1-1/2 pounds steamed broccoli

2 to 3 tablespoons unsalted butter


  1. Place the porcini in a medium bowl. Pour hot water over them, cover and let stand until softened, about 30 minutes.  Using a slotted spoon, transfer the porcini to a cutting board and chop them.  Pour soaking liquid through a strainer lined with wet paper towel and set over a small bowl.  Reserve liquid.
  1. Heat oil in a large, heavy skillet over medium-high heat, add shiitake mushrooms and sauté until tender and beginning to brown, about 6 minutes. Add shallots and sauté 2 minutes.  Add porcini, pour in reserved soaking liquid, and boil until almost all liquid evaporates, about 2 minutes.  Season to taste with salt and pepper and transfer to a bowl.  (Mushrooms and broccoli can be made one day ahead.  Cool to room temperature, cover separately, then chill.  Return to room temperature before proceeding.)
  1. Melt butter in a large skillet over medium-high heat, add mushrooms and broccoli and sauté until heated through, about 3 minutes.

adapted from Bon Appetit Magazine, November, 1999

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