Directions

1. Put dried mushrooms in a glass measuring cup or small heatproof bowl and add boiling water. Set aside for 15 minutes, stirring occasionally. Meanwhile, chop onion. Slice mushrooms about 1/2 inch thick. Chop thyme if you haven’t already, and chop garlic. Peel potato and cut it into 1/2-inch chunks. Set ingredients aside.
2. Heat olive oil in a Dutch oven or other 5- to 6-qt. pot over medium heat. Add onion, cremini mushrooms, thyme, and salt and cook, stirring occasionally, until vegetables are tender and beginning to brown, 7-10 minutes. Meanwhile, use a fork to remove dried mushrooms from their soaking liquid (reserve liquid). Chop soaked mushrooms and add them to the saucepan.
3. Add garlic to the pan and cook, stirring often, until fragrant, about 1 minute. Add sherry and cook, stirring constantly, until liquid has evaporated, about 1 more minute.