Mushroom Tacos with Cilantro and Roasted Salsa Verde

Name: Mushroom Tacos with Cilantro and Roasted Salsa Verde
Ingredients: 1 cup boiling water; 1 ounce dried porcini mushroom slices; 1 whole dried chipotle pepper (stem removed); 1 tablespoon sunflower oil (or other neutral oil); 1 yellow onion (sliced into large, thick rounds); 6 clove peeled garlic; 1 quart water; 8 ounce fresh crimini mushrooms; 2 fresh tomatillos (pappery husks removed and halved); 2 fresh jalapeños (halved, seeded and deveined ); 1 lime (juice only); 2 tablespoon chopped yellow onion; 2 clove garlic (peeled and chopped); salt and pepper (as needed for seasoning); 2 tablespoon unsalted butter; ¼ cup minced cilantro; 6 corn tortillas (freshly made or freshly warmed); queso fresco (to taste)