Condimento ai funghi (wild mushroom topping)
Yield: 10 Servings
Ingredients:
- 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
Instructions:
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.
