Soak mushrooms in 1 1/2 cups lukewarm
Heat olive oil in large frying pan.
Stir in onions. Cook for two minutes over medium heat, stirring. Add minced
garlic. Continue cooking, stirring frequently, until onions are soft.
Add parsley and basil, and cook until the parsley loses its intense green
Remove mushrooms from soaking liquid.
Set liquid aside. Add tomatoes
and mushrooms to pan. Strain mushroom soaking water and add with spices
to mixture. Simmer over low heat until water reduces, about thirty minutes.
Season to taste with salt and freshly milled pepper.
When cooked, this can be used immediately,
or poured into ice cube trays. When the mixture is frozen, remove from
the trays and save in the freezer in a plastic bag.
Yield: 1 1/2quarts.
recipe from www.inmamaskitchen.com
Cavanna for Caterina Boselli