Ingredients
15g porcini mushrooms 
25g butter (15g and 10g) 
1 onion 
3 cloves of garlic 
100g mushrooms 
2 tbsps marsala (Madeira or Sherry would also be fine) 
1 tbsps fresh oregano or ½ tablespoon of dried 
180ml porcini juice 
2 tbsps porcini powder (optional) 
40g breadcrumbs 
1 tbsp Aromat (optional) 
Salt and pepper to taste 

Method
Put the porcini mushrooms in a jug and cover with 400ml boiling water. Stir and leave to rehydrate. 

Chop the onion fairly small and finely cut the garlic. 

Blitz the mushrooms on pulse in your food processor or chop by hand until small. You want it small enough to be one with the stuffing but still have the texture of mushrooms.

Heat 15g of the butter and the oil in a pan until the butter is foaming. Add the onion and fry on a medium heat for 2 minutes, add the garlic and cook for 2 more minutes. Add the mushrooms, as they cook they will start to release liquid, cook until the liquid has pretty much evaporated being careful not to burn or colour the mixture. 

Measure out 180ml of the porcini liquor being careful not to disturb the bottom which will be full of grit. While the mushrooms are cooking chop the now hydrated porcini mushrooms, again small but recognisable as pieces of mushrooms. Add to the mushrooms mixture and stir. Cook for a minute. Add the Marsala and flambé until the flames go away. Add the oregano, porcini liquor, remaining 10g of butter, breadcrumbs, porcini powder and Aromat. Mix and season to taste. 

Put into a baking dish and cook for 20 minutes.