In a small, soak the dried mushrooms in 1/2 cup warm water for 15 minutes. Drain, stem, and slice the mushrooms.
Combine the oil, fresh mushrooms, shallots, garlic, green onions, Creole Seasoning, salt, and pepper in a small saucepan over high heat and sautÈ for 1 minute. Using your hands, squeeze the excess liquid out of the dried mushrooms into a bowl or cup and add the mushrooms to the skillet. Strain the mushroom liquid through a fine sieve and stir the liquid into the skillet. Cook for 2 minutes.
Stir in the stock and bring to a boil. Reduce the heat and simmer for 6 minutes. Slowly stir in the cream, bring to a boil, and cook for 2 minutes. Reduce the heat to low and simmer for 5 minutes. Serve immediately or store, refrigerated, in an airtight container for up to 24 hours. Reheat in a saucepan over low heat.
Yield: 2 cups