Mushrooms & Dried Tomato Sauce

Directions

Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces.

Reserve the soaking liquid.

Finely chop the rosemary, garlic, and half the parsley together.

Sauté the mushrooms, tomatoes, onion, and garlic-herb mixture in the wine for about a minute.

Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, after 3 to 4 minutes.

Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom).

Bring to a boil; then lower the heat and simmer for 15 minutes.

Taste for salt and pepper.