Ingredients

1 Tbsp. olive oil
1/2 pound fresh porcinis stemmed and thinly sliced
2 each garlic cloves, peeled
1/2 C.(s) dry white wine
6 medium tomatoes, seeded and diced
1 pinch salt
1 pinch fresh ground black pepper

Cooking Instructions

Heat the oil in a saucepan. When hot but not smoking, add the mushrooms and garlic. Cook over medium heat, tossing the mixture until the mushrooms are slightly wilted and lightly browned (about 3 to 4 minutes ). Pour in wine, raise heat to high, bring to a boil until reduced by half. Add the tomatoes, salt, and pepper. Bring back to a boil, cook with an occasional stir until sauce is a little thicker, 3 to 5 minutes.
 
 
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