Using Dried Mushrooms

From James Villas:

I don't hesitate a second to use about 2 ounces of dried ceps or shiitakes (exotic morels and chanterelles can be hideously expensive) soaked about 2 hours in 1/2 cup of cold water. (You can speed things up by soaking them only 30 minutes in warm water, but the flavor won't be as intense.) One advantage to using dried mushrooms, in fact, is that you can add the fragrant soaking water (strained to remove any grit) to the milk mixture for even more savor.