photo taken by jspatchwork, on October 9, 2011, CC licensing
Yield: 8 generous servings
Dried mushrooms flavor the brisket as it cooks, then fresh mushrooms are sautéed and added to the gravy just before serving, so they retain their meaty succulence.
1 ounce dried wild mushrooms, preferably boletus--that is, porcini or cèpes; shiitake don't work well here (1/2 to ¾ cup)
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