1 garlic clove, minced
1 ½ teaspoons fine sea salt (such as Trapani Sale di
Gucciardo), divided
½ teaspoon black pepper, divided
½ cup (4 oucne) dry white wine
1 (3-inch) Parmesan cheese rind
1 cup finely chopped fresh flat-leaf parsley
3 cups cold water
1 4/5 ounces dried porcini mushrooms (such as Borgo Val di Taro)
1 pound fresh wild mushrooms (such as hen-of-the-woods,
chanterelles, black trumpet, porcini, and/or hedgehog)
3 tablespoons unsalted cultured butter, divided
¾ cup finely diced yellow onion

Three cups of cold water and the dried porcini should be added to a medium dish. Soak for 30 minutes. While the
porcini are soaking, grit from wild mushrooms can be removed with a damp paper towel. Roughly chop wild
mushrooms. Porcini are strained, and the soaking liquid is saved. Set aside.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Onion, garlic, and 1/4 teaspoon black pepper
should be added. Cook the onion and garlic for about 10 minutes, stirring occasionally, until they are soft. Add the
wild mushrooms, 1 tablespoon of the remaining butter, and 1 teaspoon of the remaining sea salt. Turn up the heat to
medium-high; cook for about 5 minutes, stirring periodically, until softened. Stir in the filtered porcini and final 1/4
teaspoon of black pepper. Add the wine and boil it for about 3 minutes, stirring frequently, until it has reduced by half.
the Parmesan rind and soaking liquid for porcini. For about 20 minutes, gently simmer the mushrooms over
medium-high, stirring occasionally, until they are fork-tender and the liquid has mostly been reduced. If necessary,
taste and adjust the seasoning. Remove from heat and allow cool for five minutes. Parmesan rind should be removed.
Add chopped parsley and stir