|Dried european mushrooms||1⁄2 Ounce|
|Tepid water||1 1⁄2 Cup (24 tbs)|
|White mushrooms||1⁄2 Pound, sliced|
|Green onions||2 , chopped|
|Butter/Olive oil||2 Tablespoon|
|Sweet vermouth||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
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.