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Soak the dried mushrooms in a small bowl in the boiling water for 20 to 30 minutes. Drain the liquid into another bowl, straining it through a coffee filter to remove any sandy grit. Set the liquid aside. Gently squeeze the mushrooms to remove any excess liquid.
Heat the oil in a large skillet over medium-high heat. Add the sage and cook, stirring for about 30 seconds, until sizzling and fragrant. Add the shallots and cook, stirring for about 30 seconds or until they begin to soften. Add the cremini and shiitake mushrooms, the reserved dried mushrooms, the reserved soaking liquid, and the salt. Stir until well mixed. Cover and cook for 3 or 4 minutes or until the mushrooms are soft.
Add the cream and sherry to the skillet and season to taste with pepper. Bring to a simmer over medium-high heat and cook for 3 or 4 minutes, or until the sauce is slightly thickened. Stir in the parsley and serve.
Dried mushrooms are sold in small amounts in most supermarkets. They may be single type or a mixture of imported varieties and are sold in cellophane packages or plastic tubs. Any sort works here and adds deep, rich, earthy flavor.