Porcini Butter

• ⅓ cup (10 g) dried porcini
• 1 tablespoon olive oil

In a heatproof bowl, soak the dried porcini in just enough warm water to cover until they are softened, about 20 minutes. Squeeze the excess water out of the soaked mushrooms.

In a skillet over medium-low heat, warm the olive oil. Add the reconstituted mushrooms and cook, stirring, until the moisture evaporates, about 5 minutes. Season with salt, pepper, and soy sauce to taste. Let cool