Ingredients Jump to Instructions ↓

  1. 1 oz Dried porcini mushrooms

  2. 1 lb Fresh cremini or portobello

  3. -- mushrooms 1 lb Ripe tomatoes, peeled,

  4. -- seeded & finely chopped 1 1/2 ts Rosemary, minced

  5. 8 ea Sage leaves, chopped

  6. 2 ea Garlic cloves, finely minced

  7. 1 lemon

  8. 1/4 c Olive oil

  9. 1 1/4 ts Salt

  10. 1 1/2 c of warm water for at least

  11. 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.


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