- 1 oz. dried porcini mushrooms (about 1 cup)
- 3 Tbs. unsalted butter
- 2 Tbs. extra-virgin olive oil
- 20 oz. cremini (baby bella) mushrooms, sliced 1/4 inch thick
- Kosher salt
- 1/3 cup finely chopped shallot
- 1/3 cup dry Marsala
- 1 Tbs. coarsely chopped fresh thyme
- 3/4 cup heavy cream; more for reheating
- Freshly ground black pepper
- 2 Tbs. chopped fresh parsley
Soak the porcini in 1-1/2 cups very hot water, stirring occasionally, until they're rehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter into a small bowl and set aside.
In a 10-inch straight-sided saute pan, heat 2 Tbs. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until the mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.
Reduce the heat to medium, add the shallots and the remaining 1 Tbs. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini, and 1/4 cup porcini-soaking liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 1 to 2 minutes. Add the cream and cook until reduced to a saucy consistency, 1 to 2 minutes. Stir in the parsley and season to taste with salt and pepper.