SAUTEED MUSHROOMS WITH DRIED PORCINI, ROSEMARY AND TOMATOES (for four)
1 pound fresh, firm, white button or crimini mushrooms
1 teaspoon chopped garlic
1/3 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves, chopped (½ teaspoon if dried)
1 ounce packet dried porcini mushrooms, soaked in 2 cups warm water for 30 minutes, drained (reserve the soaking liquid) and squeezed as dry as possible, rinsed under cold running water, patted dry with paper towels and chopped
freshly ground black pepper
¼ cup canned, imported Italian plum tomatoes, diced, and their juice
- Slice off and discard a thin disc from the butt end of the stems from white button or crimini mushrooms without detaching the stems from the caps. Wash the mushrooms rapidly in cold running water, taking care not to let them soak. Pat gently, but thoroughly dry with a soft cloth towel. Cut them lengthwise in half, or if large, in quarters, keeping the caps attached to the stems.
- Choose a sauté pan that can subsequently contain all the ingredients loosely, put in the chopped garlic and olive oil, and turn the heat to medium high. Cook and stir the garlic until it becomes colored a pale gold, then add chopped rosemary leaves and the dried porcini Stir rapidly once or twice to coat well, then add the mushroom soaking liquid, filtered through a strainer lined with paper towels. Turn up the heat and cook at a lively pace until all the water has simmered away.
- Add the cut up fresh mushrooms to the pan, together with salt and pepper, turn the heat up to high and cook, stirring frequently, until the liquid shed by the fresh mushrooms has simmered away. Add ¼ cup canned imported Italian plum tomatoes, diced, with their juice, stir to thoroughly to coat well, cover the pan and turn the heat down to low. Cook for about 10 minutes. If while cooking there should not be sufficient liquid in the pan to keep the mushrooms from sticking to the bottom, add 1 or 2 tablespoons of water, as needed. When done, transfer the contents of the pan to a warm platter and serve.
from Marcella Hazan, Essentials of Classic Italian Cooking