Dried Tomato and Mushroom Sauce

INGREDIENTS

INSTRUCTIONS

HOUSTON CHRONICLE
8 oz Mushrooms, fresh 1 Garlic cloves, crushed 1 c Light cream 12 Tomatoes,
dried
Clean and slice mushrooms.  Put mushrooms and garlic in 4-cup measure.
Cover with vented plastic wrap. Microwave on high 3 minutes. Do not drain.
Combine half and half and dried tomatoes in blender or food processor.
Process until tomatoes are chopped.  Pour mixture onto mushrooms. Cover and
microwave on medium-high 3 minutes, until mixture is very hot. Excellent
over drained hot pasta, topped with Parmesan cheese.
Sylvia's comments: I thought this looked blah; I was right. It was okay
with a lot of added garlic salt, but not worth the trouble and expense of
the ingredients.
MM by Sylvia Steiger, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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