Fresh porcini tomato sauce
Yield: 4 Servings
Ingredients:
- 1 tb Olive oil
- 1/2 lb Fresh porcinis -- stemmed & thinly sliced
- 2 ea Garlic cloves peeled
- 1/2 c Dry white wine
- 6 md Tomatoes seeded & diced
- 1 pn Salt
- 1 pn Fresh ground black pepper
Instructions:
Heat the oil in a saucepan. When hot but not smoking add the mushrooms and garlic. Cook over medium heat tossing the mixture until the mushrooms are slightly wilted and lightly browned (about 3-4 minutes). Pour in wine raise heat to high bring to a boil until reduced by half. Add the tomatoes salt and pepper. Bring back to a boil cook with an occasional stir until sauce is a little thicker 3-5 minutes. Vegetarian Journal September/October 1994 Posted by Karen Mintzias
