Instructions: In a blender or food processor, whirl dried mushrooms to a fine powder. Let powder settle before removing lid. Pour powder through a fine strainer into a small bowl; reserve any mushroom grinds remaining in strainer for other uses.

In a large bowl, combine yeast, sugar, and 1 cup warm (110 degrees) water. Let stand until yeast is dissolved, about 5 minutes. Add porcini powder, 1/2 teaspoon salt, 2 tablespoons olive oil, 1 1/2 cups flour, and 1/4 cup parmesan cheese. Beat with a heavy spoon or a mixer until dough is stretchy, 1 to 2 minutes.

To knead dough by hand, stir in 1 cup flour. Scrape dough onto a lightly floured board and knead until smooth and elastic, about 10 minutes; add flour as required to prevent sticking.

To knead with a dough hook, mix in 1 cup flour. Beat until dough pulls from sides of bowl and no longer feels sticky, about 3 minutes; if required, beat in more flour, 1 tablespoon at a time.

On a lightly floured board, pat dough into a 6- by 12-inch rectangle. Brush with about 1/2 teaspoon oil, lightly cover with plastic wrap, and let stand until puffy, about 45 minutes.

Oil 2 baking sheets (14 by 17 inches). With a sharp knife, cut dough lengthwise into 24 equal strips. Pick up a dough strip, holding both ends, and let strip stretch until its as long as the baking sheet; lay strip on sheet. Repeat to shape remaining strips and space at least 1/2 inch apart on sheet.

In a small bowl, beat egg yolk to blend with 1 tablespoon water. Brush onto dough strips, sprinkle evenly with remaining parmesan cheese, then sprinkle with 1 to 2 teaspoons salt (most falls off).

Bake in a 350 degree oven until breadsticks are golden, 22 to 25 minutes (12 to 15 minutes in a convection oven); switch pan positions halfway through baking. With a wide spatula, transfer breadsticks to a rack. Serve hot, warm, or at room temperature.

This recipe yields 24 breadsticks; 12 servings.

Comments: If the dried mushrooms are not crisp enough to snap when you bend them, pour into an 8- or 9-inch pan and bake in a 350 degree oven until brittle, about 5 minutes. If making breadsticks up to 1 day ahead, wrap airtight when cool and store at room temperature; freeze to store longer. To crisp, return to baking sheets and heat in a 350 degree oven until warm, about 5 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.