Mushroom Pasta Sauce
Prepare dried mushrooms by crumbling them up and steeping in hot water for at least 20 minutes. Drain, but reserve liquid.
Partially sweat mushrooms in 1 Tbs butter. Add shallots, garlic, sage, and steeped dried mushrooms. Turn heat to low and cook until fragrant and soft.
Push mushroom mixture to side. Add butter and, when melted, add the flour. Combine rapidly to make a roux. Slowly pour in the mushroom broth and whisk until mixture thickens to a thick gravy.
Add the chopped parsley. Season to taste with salt and pepper. Serve with Parmesan cheese.