---------- Recipe via Meal-Master (tm) v8.01
       Title: Fresh Porcini Tomato Sauce
  Categories: Main dish, Pasta, Vegatarian
       Yield: 4 servings
       1 tb Olive oil
     1/2 lb Fresh porcinis
            -- stemmed & thinly sliced
       2 ea Garlic cloves, peeled
     1/2 c  Dry white wine
       6 md Tomatoes, seeded & diced
       1 pn Salt
       1 pn Fresh ground black pepper
   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
   3-4 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,
   3-5 minutes.
   “Vegetarian Journal”, September/October 1994  Posted by Karen Mintzias