Condimento Ai Funghi (Wild Mushroom Topping) Recipe

Step 1

Soak the porcini mushrooms in 1 1/2 c of warm water for at least 30 minutes. Drain in a sieve lined with cheesecloth, reserving the liquid for use elsewhere. Squeeze the porcini & wash in fresh water. Cut into very fine pieces.

Step 2

Clean fresh mushrooms with a damp cloth & dice them. Place in a medium- sized bowl. Add the porcini, tomatoes, rosemary, sage, garlic & pepper. Mix together well. Toss with the lemon juice & oil. Cover & leave for 24 hours.

Step 3

Just before serving, add the salt. If it seems to be too moist, then drain off the extra moisture.

Step 4

Use as an appetizer salad or as a topping fro grilled bread. Or omit, the lemon & use as a pasta sauce.

Things You'll Need

  • 1oz Dried porcini mushrooms
  • 1lb Fresh cremini or portobello
  • -- mushrooms
  • 1lb Ripe tomatoes, peeled,
  • -- seeded & finely chopped
  • 1 1/2ts Rosemary, minced
  • 8ea Sage leaves, chopped
  • 2ea Garlic cloves, finely minced
  • Black pepper
  • Juice of 1 lemon
  • 1/4c Olive oil
  • 1 1/4ts Salt

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