Mushrooms--Dried Vs. Fresh in Stew

I have a beef and wine stew recipe that I made last winter that I love. I included some dried wild mushrooms that I soaked in water into the dish (along with the water that I soaked them in) and liked the flavor that they added.

When I passed the recipe along I had a friend ask why not use fresh mushrooms in the recipe since it the rest of it uses such fresh ingredients.

For some reason in my head the dried mushrooms somehow give the broth of the soup more depth of flavor than fresh mushrooms would give. Is this a ridiculous notion/i.e. would fresh mushrooms do the same thing?

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