Instructions: Soak mushrooms in 2 cups hot water for 30 minutes. Drain, strain, reserve liquid and chop mushrooms. Melt butter in large saucepan over medium heat, add shallots, saute, stirring occasionally to separate shallots, until crisp and light brown (about 10 minutes). Add mushrooms, increase heat to medium-high, and saute for 3 minutes. Add baby bok choy, and saute 5 minutes. Add reserved liquid, cover and cook until all liquid is absorbed and baby bok choy is tender.

Season with salt and pepper to taste.

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