3 pounds mixed fresh mushrooms, cleaned and stemmed
3 ounces dried mushrooms
1/4 cup olive oil
3 tablespoon finely chopped shallots
6 cloves garlic, crushed
1/4 cup low-sodium chicken broth
2 tablespoons cognac
2 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
2 sprigs rosemary
2 sprigs thyme
1/4 cup chopped flat-leaf parsley
1 1/4 ounces shaved Parmesan
- Heat oven to 450 degrees F.
- Slice fresh mushrooms 1/4-inch thick. Soak dried 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.