T7X Magazine

Ingredients

• 1 cup dried wild mushrooms
• 3 tbsp extra-virgin olive oil
• 2 sliced portabella mushrooms, stems and gills removed
• 3 cups sliced crimini mushrooms
• 5 scallions, roughly chopped
• 2 tbsp chopped thyme
• 1 tsp salt
• 1/2 tsp freshly cracked pepper
• 1/2 cup port (for deglazing)