Mushrooms And Dried Tomato Sauce

1. 1

   Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces. Reserve the soaking liquid.

2. 2

   Finely chop the rosemary, garlic, and half the parsley.

3. 3

   Sautee the fresh mushrooms, sun dried tomatoes, onion, and garlic-herb mixture in the wine for about a minute.

4. 4

   Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, about 3-4 minutes.

5. 5

   Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom).

6. 6

   Bring to a boil; then lower the heat and simmer for 15 minutes. Taste for salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.