Mushrooms and Dried Tomato Sauce
By: Diethood
Published: Wednesday, December 9, 2009 - 12:42am

Ingredients




1/2 ounce dried porcini mushrooms
1 cup boiling water
3 sun-dried tomatoes
2 teaspoons fresh rosemary
2 cloves of garlic
1 tablespoon parsley, chopped
1 small onion, finely diced
1/2 cup White Wine
1/2 pound Mushrooms, fresh, chopped
to taste salt
to taste fresh ground pepper
10 ounces Pasta

Preparation

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 Finely chop the rosemary, garlic, and half the parsley.   3 Sautee the fresh mushrooms, sun dried tomatoes, onion, and garlic-herb mixture in the wine for about a minute. 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 Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom). 
 6 Bring to a boil; then lower the heat and simmer for 15 minutes. Taste for salt and pepper.