Ingredients Edit

Directions Edit

  1. Soak the porcini mushrooms in 1½ cups of warm water for at least 30 minutes.
  2. Drain in a sieve lined with cheesecloth, reserving the liquid for use elsewhere.
  3. Squeeze the porcini and wash in fresh water.
  4. Cut into very fine pieces.
  5. Clean fresh mushrooms with a damp cloth and dice them.
  6. Place in a medium- sized bowl.
  7. Add the porcini, tomatoes, rosemary, sage, garlic and pepper.
  8. Mix together well.
  9. Toss with the lemon juice and oil.
  10. Cover and leave for 24 hours.
  11. Just before serving, add the salt.
  12. If it seems to be too moist, then drain off the extra moisture.
  13. Use as an appetizer salad or as a topping fro grilled bread.
  14. Or omit, the lemon and use as a pasta sauce.

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