Low-Fat Fresh Porcini Tomato Sauce
1 tbsp. olive oil
1/2 lb fresh porcinis, stemmed, sliced or 1/8 pound dried, soaked 30 minutes
2 fresh garlic cloves, peeled
1/2 cup dry white wine
4-6 medium tomatoes, peeled, seeded, and diced
Pinch of salt
Pinch of 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.
Makes 4 servings.