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Add a photoServings: 10
Ingredients
- 1 ounce Dry porcini mushrooms
- 1 lb Fresh cremini or possibly portobello mushrooms
- 1 lb Ripe tomatoes, peeled, seeded & finely minced
- 1 1/2 tsp Rosemary, chopped
- 8 x Sage leaves, minced
- 2 x Garlic cloves, finely chopped Black pepper Juice of 1 lemon
- 1/4 c. Extra virgin olive oil
- 1 1/4 tsp Salt
Directions
- Soak the porcini mushrooms in 1 1/2 c of hot water for at least 30 min. Drain in a sieve lined with cheesecloth, reserving the liquid for use elsewhere. Squeeze the porcini & wash in fresh water.
- Cut into very fine pcs.
- Clean fresh mushrooms with a damp cloth & dice them. Place in a medium- sized bowl. Add in the porcini, tomatoes, rosemary, sage, garlic & pepper. Mix together well. Toss with the lemon juice & oil.
- Cover & leave for 24 hrs.
- Just before serving, add in the salt. If it seems to be too moist, then drain off the extra moisture.
- Use as an appetizer salad or possibly as a topping fro grilled bread. Or possibly omit, the lemon & use as a pasta sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 92g | |
| Recipe makes 10 servings | |
| Calories 68 | |
| Calories from Fat 49 | 72% |
| Total Fat 5.56g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 296mg | 12% |
| Potassium 299mg | 9% |
| Total Carbs 3.72g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.85g | 1% |
| Protein 1.51g | 2% |
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