Porcini Mushroom Broth

1. Microwave broth and mushrooms in covered bowl until steaming, about 1 minute. Let stand until softened, about 5 minutes. Drain mushrooms through fine-mesh strainer lined with coffee filter, reserving liquid and chopping porcini.
2. Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add chopped mushrooms, shallot, and garlic and cook until lightly browned, 2 to 4 minutes. Stir in reserved porcini soaking liquid, wine, and remaining 2 tablespoons oil, scraping up any browned bits. Bring mixture to boil and cook, whisking occasionally, until reduced and measures 1-1⁄4 cups, 6 to 9 minutes. Stir in parsley and season with salt and pepper to taste. Remove from heat and cover to keep warm.

Serve with grated Parmesan cheese.