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