Condimento al Funghi

Ingredients

 * 1 oz dried porcini mushrooms
 * 1 lbs fresh cremini or portobello mushrooms
 * 1 lbs ripe tomatoes, peeled seeded and finely chopped
 * 1½ tsp rosemary, minced
 * 8 each sage leaves, chopped
 * 2 each garlic cloves, finely minced
 * black pepper
 * juice of 1 lemon
 * ¼ cup olive oil
 * 1¼ tsp salt

Directions

 * 1) Soak the porcini mushrooms in 1½ cups of warm water for at least 30 minutes.
 * 2) Drain in a sieve lined with cheesecloth, reserving the liquid for use elsewhere.
 * 3) Squeeze the porcini and wash in fresh water.
 * 4) Cut into very fine pieces.
 * 5) Clean fresh mushrooms with a damp cloth and dice them.
 * 6) Place in a medium- sized bowl.
 * 7) Add the porcini, tomatoes, rosemary, sage, garlic and pepper.
 * 8) Mix together well.
 * 9) Toss with the lemon juice and oil.
 * 10) Cover and leave for 24 hours.
 * 11) Just before serving, add the salt.
 * 12) If it seems to be too moist, then drain off the extra moisture.
 * 13) Use as an appetizer salad or as a topping fro grilled bread.
 * 14) Or omit, the lemon and use as a pasta sauce.