- 28 g (1 oz) dried mushrooms (e.g., porcini, white button, chanterelle
- Add the dried mushrooms to a medium saucepan and pour in the vegetable broth. Bring it to a boil over high heat and cook for about 1 minute, then turn off the heat and set aside.
- Heat oil in a large skillet or pot over medium heat, add the onion, and sauté for 2–3 minutes. Add garlic, thyme, rosemary, salt, and black pepper, and sauté for 1