Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 oz Dried porcini mushrooms
1 lb Fresh cremini or portobello
-- mushrooms
1 lb Ripe tomatoes, peeled,
-- seeded finely chopped
1 1/2 ts Rosemary, minced
8 ea Sage leaves, chopped
2 ea Garlic cloves, finely minced
Black pepper
Juice of 1 lemon
1/4 c Olive oil
1 1/4 ts Salt

Soak the porcini mushrooms in 1 1/2 c of warm water for at least 30
minutes. Drain in a sieve lined with cheesecloth, reserving the
liquid for use elsewhere. Squeeze the porcini wash in fresh water.
Cut into very fine pieces. Clean fresh mushrooms with a damp cloth
dice them. Place in a medium- sized bowl. Add the porcini, tomatoes,
rosemary, sage, garlic pepper. Mix together well. Toss with the
lemon juice oil. Cover leave for 24 hours. Just before serving,
add the salt. If it seems to be too moist, then drain off the extra
moisture. Use as an appetizer salad or as a topping fro grilled
bread. Or omit, the lemon use as a pasta sauce.

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