6 ounces dried mushrooms (porcini, morels, shiitake, etc.)
1-1/2 c. Madeira wine
2 lbs fresh mushrooms, cleaned, stemmed and cut in half
3 tbl butter or margarine
1/4 c. minced onion
4 garlic cloves, minced
1/2 c. chopped fresh parsley
1/2 tsp salt
black pepper to taste
juice of 1 lemon
Rinse the dried mushrooms under cold running water in a small strainer until they are free of dirt and grit. Combine them with the Madeira in a medium bowl and let stand 1 hr, stirring occasionally.
Melt 2 tbl of butter in a large skillet over high heat and add the fresh mushrooms. Cook, stirring often, for 5 minutes.
Lift the dried mushrooms from the Madeira with a slotted spoon and coarsely chop them. Reserve the Madeira. Add the chopped mushrooms to the skillet together with the remaining butter, onion, garlic and parsley. Reduce heat to low and cook for another 10 minutes, stirring occasionally. Pour the reserved Madeira into the skillet, trying not to let any sediment go into the skillet. Add salt, pepper, and lemon juice.