Condimento Ai Funghi (Wild Mushroom Topping)
22
22
Ingredients
| 1 | ounce |
mushrooms, porcini
dried |
|
| 1 | pound |
mushrooms, portabello
fresh |
|
| 1 | pound |
tomatoes
ripe, seeded, finely chopped |
|
| 1 ½ | teaspoons |
rosemary leaves
minced |
|
| 8 | each |
sage leaves
chopped |
* |
| 2 | each |
garlic cloves
finely minced |
|
| 1 | x |
black pepper
|
* |
| 1 | x |
lemon
juice of |
* |
| ¼ | cup |
olive oil
|
|
| 1 ¼ | teaspoons |
salt
|
Directions
Soak the porcini mushrooms in 1½ cup of warm water for at least 30 minutes.
Drain in a sieve lined with cheesecloth, reserving the liquid for use elsewhere.
Squeeze the porcini and wash in fresh water.
Cut into very fine pieces.
Clean fresh mushrooms with a damp cloth and dice them.
Place in a medium- sized bowl.
Add the porcini, tomatoes, rosemary, sage, garlic and pepper.
Mix together well.
Toss with the lemon juice and oil.
Cover and 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 and use as a pasta sauce.
Nutrition Facts
Serving Size 99g (3.5 oz)Amount per Serving
Calories 7072% of calories from fat
% Daily Value *
Total Fat 6g
9%
Saturated Fat 1g
4%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 300mg
13%
Total Carbohydrate
2g
2%
Dietary Fiber 1g
5%
Sugars g
Protein
3g
Vitamin A 8%
•
Vitamin C 11%
Calcium 1%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
