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Condimento Ai Funghi (Wild Mushroom Topping) ethnic, salads, vegetarian 1 oz dried porcini mushrooms 1 lb fresh cremini or portobello - mushr; ooms 1 lb ripe tomatoes, peeled, - seeded & f; inely chopped 1 1/2 teaspoon rosemary, minced 8 each sage leaves, chopped 2 each garlic cloves, finely minced 1 black pepper 1 juice of 1 lemon 1/4 cup olive oil 1 1/4 teaspoon 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. Carol Field, "Italy in Small Bites" Yield: 10 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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