Porcini Brasati

submitted by dave
from Chicago, IL

1 lb. porcini mushrooms
4 Tbsp virgin olive oil
2 garlic cloves, chopped
salt, pepper
1/3 lb. tomatoes, peeled, seeded, and chopped
1 Tbsp chopped parsley

Slice the mushrooms (or cut into quarters if they are very small). In a
saucepan brown the garlic with olive oil and remove when brown. Add the
tomatoes, saute for 5 minutes, and add the mushrooms. Cook mushrooms
until tender but still crisp. Salt, pepper to taste and add the chopped
parsley. Toss and serve.

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