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In a bowl soak the dried mushrooms in the hot water for 15-20 minutes, or until softened. Drain, reserving 1/2 cup of the liquid. Cut off any stems and slice the mushrooms. In a small bowl combine the arrowroot and cream. In a saucepan bring the stock, wine, shallot, tomato paste, thyme, peppercorns and reserved soaking liquid to a boil over high heat and boil until reduced to 1 cup. Stir in the arrowroot mixture and cook for 1 minute, or until thickened. Pat the filets dry and sprinkle them with the salt and pepper. In a skillet cook them in 1 tablespoon of the butter and the oil over moderately high heat for 3-4 minutes on each side for medium-rare. Transfer the filets to a plate and keep warm. Pour off the fat from the skillet. In the skillet cook the dried and fresh mushrooms in the remaing 1 tablespoon of butter over moderately high heat, stirring for 3 minutes, or until the liquid they gave is evaporated. Strain the wine sauce into the skillet and season with salt and pepper. Simmer the sauce for 1 minute and add any jucies that have accumulated on the plate. Nap the filets mignons with the sauce and garnish with the parsley.
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King of mushrooms dried — risotto, ragu, cream sauces, broth
Ground dried porcini — instant umami boost to sauces, risotto, rubs
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting