I re-hydrated 1 generous tablespoonful of dried porcini mushrooms in 1/2 c hot water and added both water and porcini to my mushroom mix. (paleorunningmomma.com)
1 ounce dried porcini mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10 ounces button or cremini mushrooms, sliced 14 ounces oyster or hen of the woods mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate (whatwouldcathyeat.com)
I pureed mine in the blender once cooked, as I used 1 oz dried porcini mushrooms instread of the fresh cremini. (whatwouldcathyeat.com)