*  Exported from  MasterCook  *

               CONDIMENTO AI FUNGHI (WILD MUSHROOM TOPPING)

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Salads                           Italian
                Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       oz           Dried porcini mushrooms
   1       lb           Fresh cremini or portobello
                        -- mushrooms
   1       lb           Ripe tomatoes, peeled,
                        -- seeded & finely chopped
   1 1/2   ts           Rosemary, minced
   8       ea           Sage leaves, chopped
   2       ea           Garlic cloves, finely minced
                        Black pepper
                        Juice of 1 lemon
     1/4   c            Olive oil
   1 1/4   ts           Salt

  Soak the porcini mushrooms in 1 1/2 c of warm water
  for at least 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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