Fresh Porcini Tomato Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
1/2 lbs: Fresh porcinis, stemmed & thinly sliced
2 each: Garlic cloves, peeled
1/2 cup: Dry white wine,
6 medium: 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
Source from luhu.jp
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
Source from luhu.jp