1 ounce dried porcini mushrooms 4 cloves garlic, minced 3 tablespoon butter 3 tablespoon all-purpose flour 1 ½ cup whole milk ½ cup dry white wine or chicken broth 1 15 ounce carton ricotta cheese 1 cup finely shredded Parmesan cheese (4 ounces) ¼ cup snipped fresh Italian (flat-leaf) parsley ¼ cup snipped fresh basil ½ teaspoon salt
