*  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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