(The Frugal Gourmet, p. 234)

Two-Mushroom Saute

1/2 ounce dried European mushrooms
1 1/2 cups tepid water
1/2 pound white mushrooms, sliced
2 green onions, sliced
2 tablespoons butter or olive oil
Salt and pepper to taste
1/4 cup sweet vermouth
1 tablespoon lemon juice

Soak the dried mushrooms in the water for 1 hour. Drain and
chop. Squeeze out most of the water.

Saute both mushrooms, along with the green onions, in the butter or
oil until barely tender; do not overcook. Add the salt, pepper,
vermouth and lemon juice. Toss until everything is hot. Serve hot.