Title: Condimento Ai Funghi (Wild Mushroom Topping)
Categories: Salad Ethnic Vegetarian
Yield: 10 Servings

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

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.

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.

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

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

Carol Field, "Italy in Small Bites"

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