INSTRUCTIONS
1
Pour the boiling water over the dried shiitake or porcini mushrooms and let soak until fully rehydrated, about 15 minutes.
2
Lift them out with a slotted spoon and set aside. Strain the liquid through a coffee filter to remove any grit. Reserve 1 cup of the liquid for the sauce. Reserve rehydrated mushrooms for another recipe.
3
Melt 2 Tbsp butter in a large saucepan over medium heat. Add the onions, garlic, mushroom stems, and parsley stems. Cook until softened but not browned, about 4 minutes.
4
Add the wine and reserved shiitake liquid. Bring to a boil, then reduce to about 1/3 of the original volume. Add the cream and reduce again until the sauce coats the back of a spoon. Strain into a bowl and set aside.
5
In a 12" fry pan, heat the remaining butter over medium-high heat until it is just beginning to brown. Add the fresh shiitake mushroom caps and sauté for 3 minutes.
6
Return the cream sauce to the pan, along with the prosciutto, Swiss chard, and the Parmigiano-Reggiano. Cook over medium heat for 4 minutes. Season with ½ teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Keep the sauce on low to keep warm.
7
Cook gnocchi according to package directions, and gently heat in cream sauce over medium heat.
8
Spoon into warm bowls and sprinkle with the chopped parsley and remaining Parmigiano-Reggiano.
