2 oz Hens of the Woods Dried Organic Mushrooms or Porcini Dried Mushrooms
Dry white wine, room temperature
1/4 cup Olive Oil like Frantoio
Juice and Zest from 1/2 lemon
3 cloves fresh garlic, peeled and minced
1 tsp Thyme Leaf
1 tsp Marjoram
1 tsp Rosemary Whole, crumbled
Kosher Salt and Freshly Ground Tellicherry Peppercorns to taste
1/4 Cup Aged Manchego or Parmesan cheese, grated
To reconstitute the mushrooms, place in a bowl and pour enough wine over them to just cover. Set aside, allowing the mushrooms to steep in the wine until they are plump and very pliable, about 30 minutes.
Remove mushrooms and strain the wine through a fine sieve, a cheese cloth or paper coffee filter to reserve the liquid for any subsequent recipe that could handle an woodsy, earthy kick.
Preheat oven to 375°F. Combine the re-hydrated mushrooms with remaining ingredients, tossing them together on a rimmed baking sheet. Bake mixture in oven for 15 minutes, stirring halfway through.
Transfer the baked mushroom to a serving dish, and serve immediately.