Linguine With Fresh Tomato Sauce And Porcini Mushrooms

• 6 large tomatoes, quartered
• 1 large onion, chopped
• 1 Tbsp. butter
• 1/4 c. fresh parsley, chopped
• 1/4 c. fresh basil, chopped
• 1/2 Riesling or dry white wine
• 1/2 tsp. fresh ground black pepper
• 1 (12 oz.) can chicken broth
• 2 oz. porcini mushrooms or dried wild mushrooms
• 1 pkg. linguine

1. Pour chicken broth over dried mushrooms and
2. let soak at least 1 hour.
3. Chop the tomatoes coarsely in food processor or by hand. Saute onion in butter; add tomatoes, parsley, basil, wine and pepper.
4. Cook on medium-high heat until liquid is reduced by half (about 30 minutes).
5. Remove the mushrooms from the broth, reserving the broth.
6. Chop mushrooms, discarding any hard pieces. Add the mushrooms and broth and simmer again until sauce is thick. Meanwhile, cook the linguine according to package directions. Serve sauce over linguine.

tomatoes, onion, butter, fresh parsley, fresh basil, white wine, fresh ground black pepper, chicken broth, porcini mushrooms, linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=519605 (may not work)