| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Main dish, Pasta, Vegatarian | 4 | Servings |
INGREDIENTS
| 1 | tb | Olive oil |
| 1/2 | lb | Fresh porcinis stemmed & thinly sliced |
| 2 | Garlic cloves, peeled | |
| 1/2 | c | Dry white wine |
| 6 | md | Tomatoes, seeded & diced |
| 1 | pn | Salt |
| 1 | pn | Fresh ground black pepper |
INSTRUCTIONS
Heat the oil in a saucepan. When hot but not smoking, add the mushrooms and garlic. Cook over medium heat, tossing the mixture until the mushrooms are slightly wilted and lightly browned (about 3-4 minutes). Pour in wine, raise heat to high, bring to a boil until reduced by half. Add the tomatoes, salt, and pepper. Bring back to a boil, cook with an occasional stir until sauce is a little thicker, 3-5 minutes. "Vegetarian Journal", September/October 1994 Posted by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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