Porcini Dried Porcini Mushrooms Bordeaux-style

Ingredients

4 tablespoons unsalted adulate

2 teaspoons beginning auto abstract

1 batter beginning porcini , stems removed and wiped apple-pie

3 tablespoons olive oil

2 tablespoons minced shallots

1/2 teaspoon minced garlic

1/2 teaspoon alkali

1/4 teaspoon afresh arena atramentous pepper

2 tablespoons chopped beginning parsley leaves

Directions

In a ample skillet, baker the adulate with the auto abstract over average heat. Add the augment caps, cover, and cook, for 5 minutes. Add the olive oil, access the heat, and  cook, stirring, for 2 minutes. Lower the calefaction and simmer, active occasionally, until soft, 20 minutes. Add the shallots, garlic, salt, and pepper, and cook, stirring, for 3 minutes.

Remove from the calefaction and acclimatize the seasoning, to taste. Baptize with the parsley and serve.