Recipe - Fresh Porcini Tomato Sauce

1 tablespoon Olive oil
One half pound Fresh porcinis
stemmed & thinly cut or sliced up
2 Garlic cloves, peeled
One half cup Dry white wine
6 md Tomatoes, seeded & minced
1 pn Salt
1 pn Fresh ground black pepper

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
34 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,
35 minutes.

"Vegetarian Journal", September/October 1994 Posted by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip