Yield: 1 Servings
|½ ounce||Dried porcini|
|1 cup||Boiling water|
|3 \N||Sun-dried tomatoes|
|2 teaspoons||Fresh rosemary or 1/2|
|2 \N||Garlic cloves|
|1 tablespoon||Chopped parsley|
|1 small||Onion, finely diced|
|\N \N||White wine for sauteing the|
|½ pounds||Fresh mushrooms, roughly|
|\N \N||Chopped into irregular|
|\N \N||Freshly ground pepper|
|10 \N||To 12 ounces pasta|
Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces. Reserve the soaking liquid.
Finely chop the rosemary, garlic, and half the parsley together. (This looks so pretty!)
Saute the mushrooms, tomatoes, onion, and garlic-herb mixture in the wine for about a minute. Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, after 3-4 minutes. Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom). Bring to a boil; then lower the heat and simmer for 15 minutes. Taste for salt and pepper.
Posted by Cindy_Bloch@... to the Fatfree Digest [Volume 13 Issue 30] Dec. 30, 1994.
:(Adapted from the Savory Way): FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.