Condimento Ai Funghi (wild Mushroom Topping) Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 ounce: Dried porcini mushrooms,
1 lbs: Fresh cremini or portobello, mushrooms
1 lbs: Ripe tomatoes, peeled,, seeded & finely chopped
1 1/2 tsp: Rosemary, minced
8 each: Sage leaves, chopped
2 each: Garlic cloves, finely minced
Black pepper,
Juice of 1 lemon,
1/4 cup: Olive oil,
1 1/4 tsp: Salt,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp