Fresh porcini tomato sauce

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
½ pounds Fresh porcinis stemmed & thinly sliced
2 eaches Garlic cloves, peeled
½ cup Dry white wine
6 mediums Tomatoes, seeded & diced
1 pinch Salt
1 pinch Fresh ground black pepper

Directions

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 3-4 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, 3-5 minutes.

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

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