Condimento ai funghi (wild mushroom topping)

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Recipe by: haÏtanina

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Carol Field, "Italy in Small Bites"
Submitted By MARK SATTERLY On 03-27-95