Place dried mushrooms in a pot with 1 cup stock and about 1/2 cup water. Bring to low boil, reduce heat to simmer and gently reconstitute to tender, 10 minutes.
Meanwhile, heat a skillet overt medium-high heat with EVOO, a couple of turns of the pan. When oil ripples, add speck or bacon and brown a couple of minutes to render. Add mushrooms and brown to tender. Add cumin, clove or allspice, pepper and rosemary. Stir a minute or 2 then add tomato paste and stir until fragrant. Deglaze pan with wine or Marsala.
Chop reconstituted mushrooms and add them to the skillet along with the stock. Reserve the last few spoonfuls, where any grit may have settled. Add salt, if at all, to taste.