Mushrooms and Dried Tomato Sauce
Ingredients
1/2 ounce dried porcini mushrooms
1 cup boiling water
2 teaspoons fresh rosemary
2 cloves of garlic
1 tablespoon parsley, chopped
1 small onion, finely diced
1/2 cup White Wine
1/2 pound Mushrooms, fresh, chopped
to taste salt
to taste fresh ground pepper
10 ounces Pasta
Preparation
1
Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces. Reserve the soaking liquid.
2
Finely chop the rosemary, garlic, and half the parsley.
3
Sautee the fresh mushrooms, sun dried tomatoes, onion, and garlic-herb mixture in the wine for about a minute.
4
Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, about 3-4 minutes.
5
Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom).
6
Bring to a boil; then lower the heat and simmer for 15 minutes. Taste for salt and pepper.
.
Yield:
1.0 servings
Added:
Wednesday, December 9, 2009 - 12:42am
