1. Preheat oven to 450ºF. 2. Slice fresh mushrooms 1/4-inch thick. 3. Soak dried mushrooms in a bowl of hot water until tender, about 10 minutes; rinse and squeeze to dry. 4. Heat a 12-inch ovenproof skillet until very hot. 5. Add olive oil and fresh mushrooms. 6. Cook, while stirring frequently, over high heat until mushrooms release their liquid, about 10 minutes. 7. Add the shallots, garlic, rehydrated mushrooms; cook until liquid has evaporated. 8. Add broth, cognac, butter, salt, pepper and sprigs of rosemary and thyme. 9. Transfer skillet to the oven and roast, stirring twice, for 30 minutes. 10. Stir in parsley. 11. Serve warm on garlic bread with Parmesan curls. ---------------------------------------------------------------------------
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