'These fortifying foods help ground us and sustain us through the season.'
1/2 tsp vegetable bouillon or 1/2 vegetable bouillon cube, dissolved in a few teaspoons of hot water1. In a tall measuring cup, cover the porcini mushrooms with about 2 cups boiling water. Let stand until tender, about 10 minutes. Pick out the mushrooms and coarsely chop them. Reserve the soaking liquid.
3. Heat 1 Tbsp olive oil in a skillet over medium-high heat. Add the fresh mushrooms, spreading them out in a single layer, and cook, stirring the pan just once or twice, until the mushrooms are tender and seared a bit. Remove from the heat.
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