Mushroom Ragù

Pour 3 cups cold water over dried porcini in a medium bowl; let soak 30 minutes. While porcini soak, wipe wild mushrooms with a damp paper towel to remove grit. Coarsely chop wild mushrooms. Strain porcini, reserving soaking liquid. Set aside.

Melt 2 tablespoons butter in a large skillet over medium-low. Add onion, garlic, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper; cook, stirring occasionally, until softened, about 10 minutes. Add wild mushrooms, remaining 1 tablespoon butter, and remaining 1 teaspoon sea salt. Increase heat to medium-high; cook, stirring occasionally, until softened, about 5 minutes. Add strained porcini and remaining 1/4 teaspoon black pepper, and stir to combine. Add wine; cook, stirring often, until wine is reduced by half, about 3 minutes. Add porcini soaking liquid and Parmesan rind. Gently simmer over medium-high, stirring occasionally, until mushrooms are tender and liquid is mostly reduced, about 20 minutes. Taste and adjust seasoning as needed. Remove from heat; let cool 5 minutes. Remove Parmesan rind. Stir in chopped parsley.