Porcini Antipasto

2 cups dried boletus edulis (mushrooms)
4 tablespoons olive oil
1 large onion, diced
1 cup green pepper, diced
3 celery stalks, diced
3 large carrots, diced
1 eggplant, unpeeled, diced
10 green olives, diced
2 tablespoons red wine vinegar
1 tablespoon capers, drained
1 cup tomato sauce
1 tablespoon pine nuts
1/4 teaspoon ground pepper
tabasco sauce, to taste
1 tablespoon fresh parsley

Dice all the vegetables coarsely.

Reconstitute the Boletus edulis in boiling water.

Heat olive oil in a heavy saucepan, add carrots, onion, green pepper and celery and sauté until the vegetables are just tender. Remove the vegetables and set aside.

Increase heat, add the eggplant and stir fry until tender.

Remove from heat. Stir in tomato sauce and vinegar and mix well. Add cooked vegetables, olives, capers and pine nuts. Return to heat and cook at a low simmer for 15 minutes. Add the Boletus edulis to the vegetables. Season to taste with tabasco sauce.



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