Classic City Catering
Daniel Watts

 

3 lbs. mixed fresh mushrooms
3 oz. dried mushrooms
¼ cup olive oil
3 Tbsp. finely chopped shallots
6 cloves garlic
¼ cup chicken broth
2 Tbsp. cognac
2 Tbsp. butter
1 ½ tsp. salt
½ tsp. ground black pepper
2 sprigs rosemary
2 sprigs thyme
¼ cup chopped flat-leaf parsley
1 ¼ oz. shaved Parmesan cheese

Heat oven to 450 degrees. Slice fresh mushrooms ¼ inch thick. Soak fried mushrooms in a bowl of hot water until tender, about 10 minutes. Rinse and squeeze to dry. Heat a 12-inch ovenproof skillet until very hot. Add olive oil and fresh mushrooms. Cook, while stirring frequently, over high heat until mushrooms release their liquid, about 10 minutes. Add the shallots, garlic, rehydrated mushrooms. Cook until liquid has evaporated. Add broth, cognac, butter, salt, pepper, and 2 sprigs each rosemary and thyme. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. Stir in remaining herbs. Serve warm on garlic bread with Parmesan curls.