Mushrooms And Dried Tomato Sauce

CATEGORY	CUISINE	TAG	YIELD
		Dec., Digest, Fatfree	1	Servings

INGREDIENTS

1/2	oz	Dried porcini
1	c	Boiling water
3		Sun-dried tomatoes
2	t	Fresh rosemary or 1/2
	t	Dried
2		Garlic cloves
1	T	Chopped parsley
1		Onion, finely diced
		White wine for sauteing the
		Onion
1/2	lb	Fresh mushrooms, roughly
		Chopped into irregular
		Pieces
		Salt
		Freshly ground pepper
10		To 12 ounces pasta

INSTRUCTIONS

Soak the tomatoes and porcini in boiling water for about a half hour,
then chop them into small pieces. Reserve the soaking liquid.  Finely
chop the rosemary, garlic, and half the parsley together. (This  looks
so pretty!)  Saute the mushrooms, tomatoes, onion, and garlic-herb
mixture in the  wine for about a minute.  Add salt, a generous amount
of pepper, and  cook over medium-high heat until the mushrooms begin to
give up their  liquid, after 3-4 minutes.  Carefully pour the soaking
liquid from  the mushrooms and tomatoes into the pan (it may have sand
on the  bottom). Bring to a boil; then lower the heat and simmer for 15
minutes.  Taste for salt and pepper.  Posted by
Cindy_Bloch@transarc.com to the Fatfree Digest [Volume 13  Issue 30]
Dec. 30, 1994.  :(Adapted from the Savory Way):  FATFREE Recipe
collections copyrighted by Michelle Dick 1994. Used  with permission.
Formatted by Sue Smith, S.Smith34,  TXFT40A@Prodigy.com using MMCONV.
1.80Ã¡  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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