| 3 1/2 1 1/2 |
c oz |
water dried cèpes |
bring to a boil, simmer c 20 min until cèpes are tender; strain liquid through cheesecloth; reserve liquid chop mushrooms and reserve |
| 3/4 3/4 2 |
lb lb T |
oyster mushrooms shiitake mushrooms olive oil |
slice mushrooms thinly, and saute in one-layer batches 'til golden brown |
| 4 1 1 |
clv T T |
garlic, minced fresh rosemary leaves ground pepper |
put in saucepan, add reserved liquid and all mushrooms; simmer until liquid is reduced by half, c 5 min (!) |
| 3 |
T |
flatleaf parsley chopped |
stir in |
| |||