Name: Condimento Ai Funghi (Wild Mushroom Topping)
Ingredients: 1 oz Dried porcini mushrooms; 1 lb Fresh cremini or portobello mushrooms; 1 lb Ripe tomatoes, peeled, seeded & finely chopped; 1 1/2 ts 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 ts Salt

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Italian	Salads, Italian, 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	ts	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	ts	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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