• 8 dried porcini (cèpes) (about ½ ounce)
• 3½ cups hot water

Cover the dried mushrooms with the hot water and set them aside to soak while you prepare all the other ingredients. When you’re ready to use them, run your fingers over the mushrooms to loosen any hidden sand, then pour the soaking water through a paper towel.

Heat the butter and oil in a wide skillet or a saucepan and add the onion, dried herbs, parsley, fresh mushrooms, and garlic. C