I found dried porcini (a.k.a. cepes, or boletes) mushrooms at a steeply discounted sale price a while ago and bought a good bunch of them, but haven't done much with them since that time a few months ago. i've recently resolved to find ways to use them and am looking for some suggestions.
So far, I've made a quiche with porcinis, chard, and shallots which was quite good. I'd love suggestions on other dishes, sauces, and really any kind of recipe to use them in, and any tips on best ways to rehydrate them and prepare them - this time I soaked them in hot water for a few hours and then braised them in their soaking liquid for a few minutes before using them in the quiche.
What do you do with dried porcinis, or any dried mushroom, really?