Serves 8

Ingredients:

• Olive Oil  2 oz.
• Onions, minced  1 large.
• Garlic, minced  4 tbs.
• Dried Mushrooms 2-3 oz. (morels, cèpes, porcini)
• Fresh wild mushrooms 2 lbs. (porcini, chanterelles, chicken in the woods)
   Or
• Other mushrooms  (oyster, shitake, portabella, cremini)
• Fresh herb, chopped 2 tbs. (rosemary, thyme, basil, oregano, sage)
• Dry white wine  1-½ cups
• Italian Tomatoes, canned  2 cups, chopped
• Parsley, chopped  2 Tbs.
• S & P   to taste
• Whole unsalted butter 2 oz.

Procedure:

1. Saute the onions until soft.  Add the garlic and cook for 30 seconds.
2. Reconstitute the dry mushrooms in stock or wine and chop the fresh mushrooms.
3. Saute the mushrooms and herbs until mushrooms just start to soften.
4. Add the white wine and reduce by half.
5. Add the tomatoes and simmer until reduced by half.
6. Add the parsley, S & P and stir in the butter off the fire until melted.