Date: Thu, 29 Dec 94 23:14:34 EST
Mushrooms and Dried Tomato Sauce (Adapted from the Savory Way)
4 to 6 servings
1/2 ounce dried porcini
1 C boiling water
3 sun-dried tomatoes
2 teaspoons fresh rosemary or 1/2 teaspoon dried
2 garlic cloves
1 T chopped parsley
1 small onion, finely diced
white wine for sauteing the onion
1/2 lb. fresh mushrooms, roughly chopped into irregular pieces
freshly ground pepper
10-12 ounces pasta
Soak the tomatoes and porcini in boiling water for about a half hour,
then chop them into small pieces. Reserve the soaking liquid.
Finely chop the rosemary, garlic, and half the parsley together.
(This looks so pretty!)
Saute the mushrooms, tomatoes, onion, and garlic-herb mixture in the
wine for about a minute. Add salt, a generous amount of pepper, and
cook over medium-high heat until the mushrooms begin to give up their
liquid, after 3-4 minutes. Carefully pour the soaking liquid from the
mushrooms and tomatoes into the pan (it may have sand on the bottom).
Bring to a boil; then lower the heat and simmer for 15 minutes. Taste
for salt and pepper.