Recipe - Mushrooms And Dried Tomato Sauce

One half ounce Dried porcini
1 cup Boiling water
3 Sundried tomatoes
2 teaspoon Fresh rosemary or 1/2
teaspoon Dried
2 Garlic cloves
1 tablespoon Chopped parsley
1 small Onion, finely minced
White wine for sauteing the
Onion
One half pound Fresh mushrooms, roughly
Chopped into irregular
Pieces
Salt
Freshly ground pepper
10 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 garlicherb mixture in the wine
for about a minute. Add salt, a generous amount of pepper, and cook over
mediumhigh heat until the mushrooms begin to give up their liquid, after
34 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@transarc.com 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@Prodigy.com using
MMCONV.

1.80á

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