Description
This is a wonderful recipe i got from the series on a.b.c's the cook and the chef……. My goodness it's worth the running around to find the particular type of mushrooms. The dicing should be about 2mm thick or thin. It should keep about 3 months in the fridge.
Perfect to use on bruschetta, or on top of pasta. Top with a little grated parmesan for pizza topping or risotto also.
Ingredients
- Dried Funghi Porcini
- Hot Water
- Portabella Mushrooms
- Fresh Shiitake Mushrooms
- Button Mushrooms
- Swiss Brown Mushrooms
- Garlic Cloves
- Shallots
- Extra Virgin Olive Oil
- Fresh Oregano
- Fresh Thyme
- Salt
- Dry White Wine
- Red Wine Vinegar