Fresh Porcini Tomato Sauce

1 tb Olive oil

1/2 lb Fresh porcinis

-- stemmed & thinly sliced 2 ea Garlic cloves, peeled

1/2 c Dry white wine

6 md Tomatoes, seeded & diced

1 pn Salt

1 pn Fresh ground black pepper

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