| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Italian | Italian, Salads, Vegetarian | 10 | Servings |
INGREDIENTS
| 1 | oz | Dried porcini mushrooms |
| 1 | lb | Fresh cremini or portobello |
| mushrooms | ||
| 1 | lb | Ripe tomatoes, peeled |
| seeded & finely chopped | ||
| 1 1/2 | t | Rosemary, minced |
| 8 | Sage leaves, chopped | |
| 2 | Garlic cloves, finely minced | |
| Black pepper | ||
| Juice of 1 lemon | ||
| 1/4 | c | Olive oil |
| 1 1/4 | t | Salt |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 725
Calories From Fat: 521
Total Fat: 58.8g
Cholesterol: 217.4mg
Sodium: 2193.8mg
Potassium: 233mg
Carbohydrates: 10.4g
Fiber: 1.1g
Sugar: 1.8g
Protein: 42.7g