1. 1/2 oz. dried porcini mushrooms
2. 1 cup hot water
3. 4 Tbs butter
4. 1 medium onion, chopped
5. 1 lb Portobello mushrooms, stems discarded and caps halved and cut into 1/2-inch slices
6. 10 oz. white button mushrooms, trimmed and halved
7. 4 oz shiitake mushrooms, stems discarded and caps thinly sliced
8. 4 oz oyster mushrooms, stems discarded and caps halved or quartered, depending on size
9. 3-6 cloves garlic, finely chopped
10. 1 tsp chopped fresh rosemary
11. 1 tsp chopped fresh sage leaves
12. 1 tsp chopped fresh thyme
13. 1/4 cup Madeira or dry sherry
14. 1 can (15 oz.) chopped tomatoes
15. 1 tsp balsamic or red wine vinegar
16. Salt and freshly ground pepper to taste
17. Chopped fresh parsley for garnish

(If you are not a fan of tomatoes, you can omit the vinegar and the tomatoes and substitute 2 cups of chicken stock and 1/3 cup of heavy cream.)

 

Soak the porcini in the hot water for 20 to 30 minutes.  Drain the mushrooms reserving the liquid.  Finely chop the mushrooms and set aside.  Strain the mushroom liquid through a coffee filter and set aside.  Heat the butter in a large pot over moderate heat and sauté the onion until tender and lightly browned, about 10 minutes.  Add the

Portobello, white button, and shiitake mushrooms and sauté for 10 minutes, stirring frequently.  Add the chopped porcini, oyster mushrooms, garlic, and herbs and cook for 2 minutes.  Stir in the Madeira and the reserved mushroom soaking liquid, scraping the bottom of the pot to dissolve the brown bits.  Add the tomatoes, vinegar, salt, and pepper.  Reduce the heat to low and simmer uncovered for 10 minutes.  Garnish with chopped parsley.  Serves 4 to 6.