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Fresh Porcini Tomato Sauce Recipe
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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
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