Fresh porcini tomato sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| ½ | pounds | Fresh porcinis stemmed & thinly sliced |
| 2 | eaches | Garlic cloves, peeled |
| ½ | cup | Dry white wine |
| 6 | mediums | Tomatoes, seeded & diced |
| 1 | pinch | Salt |
| 1 | pinch | Fresh ground black pepper |
Directions
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