Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 oz Dried porcini White wine for sauteing the
1 c Boiling water Onion
3 Sun-dried tomatoes 1/2 lb Fresh mushrooms, roughly
2 ts Fresh rosemary or 1/2 Chopped into irregular
ts Dried Pieces
2 Garlic cloves Salt
1 T Chopped parsley Freshly ground pepper
1 sm Onion, finely diced 10 To 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.

Posted by Cindy_Bloch#transarc.com to the Fatfree Digest [Volume 13
Issue 30] Dec. 30, 1994.
:(Adapted from the Savory Way):

FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used
with permission. Formatted by Sue Smith, S.Smith34,
TXFT40A#Prodigy.com using MMCONV.

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