Source: dLife

A robust combination of mushrooms sautéed classically with olive oil, garlic, and parsley.

Servings

1 cup dried porcini mushrooms (about 1 ounce)
1 cup cold water
1 tbsp olive oil
2 medium garlic cloves , minced
2 tbsp chopped parsley
16 oz fresh mushroom slices (button mushrooms)
0.5 tsp salt
0.25 tsp black pepper

1 Combine porcini mushrooms with water and let sit 15 minutes, covered. Strain through a fine chinois set over a bowl, saving liquid.
2 Pour oil in a frying pan and heat over medium heat; cook garlic until it becomes golden brown. Mix in porcinis, saved mushroom liquid, and parsley. Cook until liquid absorbs. Mix in button mushrooms, salt, and pepper and cook 15 minutes.

Serve this as a side dish to beef tenderloin or wild game.