1 ounce dried mushrooms, preferably imported Italian boletus mushrooms, or use one 3/4-ounce package
1 cup lukewarm water
¼ cup olive oil
½ teaspoon finely minced garlic
½ teaspoon dried rosemary
1 pound fresh mushrooms, thinly sliced, about 6 cups
½ cup Marsala wine
- Soak the mushrooms in lukewarm water for 30 minutes. Line a small sieve with cheesecloth and add the mushrooms. Strain and reserve the soaking liquid. Squeeze the mushrooms in the sieve to extract their juices.
- Heat the oil in a casserole and add the soaked, drained mushrooms, garlic and rosemary. Cook, stirring, about one minute. Add the reserved soaking liquid and cook down over high heat until most of the liquid evaporates.
- Add the fresh mushrooms and cook, stirring often, until the mushrooms are wilted. Add the Marsala and cook, stirring occasionally but gently, until the wine is almost but not quite evaporated. Serve hot or at room temperature.
- Serve on noodles or rice.