Condimento ai funghi (wild mushroom topping)

Yield: 10 servings

Measure Ingredient
1 ounce Dried porcini mushrooms
1 pounds Fresh cremini or portobello mushrooms
1 pounds Ripe tomatoes, peeled, seeded & finely chopped
1½ teaspoon Rosemary, minced
8 eaches Sage leaves, chopped
2 eaches Garlic cloves, finely minced
\N \N Black pepper
\N \N Juice of 1 lemon
¼ cup Olive oil
1¼ teaspoon Salt

Soak the porcini mushrooms in 1½ 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

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