Mushrooms And Dried Tomato Sauce

• 1/2 ounce dried porcini mushrooms
• 1 cup boiling water
• 3 sun dried tomatoes
• 2 teaspoons fresh rosemary
• 2 cloves garlic
• 1 tablespoon parsley chopped
• 1 onion small, finely diced
• 1/2 cup white wine
• 1/2 pound mushrooms fresh, chopped
• salt to taste
• ground pepper to taste fresh
• 10 ounces pasta

1. Soak the tomatoes and porcini in boiling water for about a half hour, then chop them into small pieces. Reserve the soaking liquid.
2. Finely chop the rosemary, garlic, and half the parsley.
3. Sautee the fresh mushrooms, sun dried tomatoes, onion, and garlic-herb mixture in the wine for about a minute.
4. Add salt, a generous amount of pepper, and cook over medium-high heat until the mushrooms begin to give up their liquid, about 3-4 minutes.
5. Carefully pour the soaking liquid from the mushrooms and tomatoes into the pan (it may have sand on the bottom).
6. Bring to a boil; then lower the heat and simmer for 15 minutes. Taste for salt and pepper.

porcini mushrooms, boiling water, tomatoes, fresh rosemary, garlic, parsley, onion, white wine, mushrooms, salt, ground pepper, pasta

Taken from www.yummly.com/recipe/Mushrooms-and-Dried-Tomato-Sauce-1667929 (may not work)