Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon olive oil
1/2 pound fresh porcinis stemmed and thinly sliced
OR
1/8 pound dried stems and pieces soaked 30 minutes
2 fresh garlic cloves -- peeled
1/2 cup dry white wine
4 medium tomatoes -- peeled, seeded, and
diced (4 to 6)
1 Pinch salt
1 Pinch fresh ground black pepper |
Preparation:
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.
This sauce is very quick, very fresh tasting, and absolutely great on pasta.
Once you've tasted it you'll never use canned tomatoes again. Try spreading
it on warm Italian bread, |
