Fresh Porcini Tomato Sauce
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| ½ | pound |
mushrooms, porcini
fresh, stemmed, thinly sliced |
|
| 2 | each |
garlic cloves
peeled |
|
| ½ | cup |
white wine
dry |
*
|
| 6 | medium |
tomatoes
seeded & diced |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 226.8 | g |
mushrooms, porcini
fresh, stemmed, thinly sliced |
|
| 2 | each |
garlic cloves
peeled |
|
| 118 | ml |
white wine
dry |
*
|
| 6 | medium |
tomatoes
seeded & diced |
|
| 1 | pinch |
salt
|
*
|
| 1 | pinch |
black pepper
freshly ground |
*
|
Directions
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 to 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 to 5 minutes.
