Madeira-Glazed Shrimp with Porcini and Morels

1. Place the dried porcini and dried morels in 2 medium bowls.

2. Use the 3 cups of hot water to cover them. Let stand until all mushrooms soften (about 30 minutes, depending on mushroom size).

3. Transfer reconstituted mushrooms to clean bowls using a slotted spoon, leaving sediment behind.

4. Strain the soaking liquids with a paper towel or paper coffee filter into clean bowls or jars and reserve. (Sprinkle any remaining dirt and debris around the base of your outdoor plants or in your compost.)

5. Heat oil in heavy, large non-stick skillet over medium-high heat.

6. Add porcini, sauté until a little golden brown at the edges, then add the morels. Continue to sauté until the morels release their liquid and it evaporates.

7. Add shrimp, sauté 1 minute.

8. Add wine and simmer until almost all liquid

   evaporates (about 1 minute).

9. Add ½ cup of the reserved (strained) mushroom soaking liquid. Combine the liquid to taste.*

10. Sauté until shrimp are just done.** Mix in parsley.

11. Divided among 4 plates. Sprinkle with sesame seeds.

* Some people feel the morel liquid has a milder flavor, and the porcini liquid has a more aggressive umami. You can use one or the other or both, and supplement with water to make up any volume difference as needed.

** Raw shrimp are translucent gray and a little mushy when raw. They're done when they are opaque pink on the outside with bright white flesh underneath, and curl into a "C" (and are a little springy when prodded with a spoon). They're overdone when they tighten into an "O" and become hard or rubbery.