Directions

1. Soak the dried porcini mushrooms in the hot water for 20 minutes. Drain the mushrooms and chop them reserving the water.
2. Melt the butter in a pan at medium. Add the porcini mushrooms, shallots, garlic, thyme, salt and pepper and saute for 2 minutes. Add the reserved water and simmer at medium-high until reduced by half, about 10 minutes. Add the cream and parmigiano reggiano and simmer until it thickens, about 2-4 minutes.
3. Brush the portobello mushrooms with the oil and season with salt and pepper.
4. Grill until cooked, about 3-5 minutes on the first side followed by 3 minuted on the other side.