Salsa Di Funghi (Mushroom Sauce)

Serves 6 to 8.


1/2 oz imported dried porcini mushrooms
1 cup warm water
2 lbs small, firm white mushrooms
6 Tbsp olive oil
2 Tbsp finely chopped onion
1 clove garlic, minced
1 Tbsp freshly chopped Italian parsley
1/4 tsp dried savory
1 tsp salt
1/4 tsp freshly ground black pepper
2 Tbsp tomato paste
1/2 c dry white wine

Soak dried mushrooms in 1 cup of warm water for 10 minutes. Lift them with a fork, reserving the water. Remove and discard any parts which still have sand attached and coarsely chop. Wash, drain, and thinly slice the fresh mushrooms. Place oil, onion, garlic, parsley, savory, salt, and pepper in a saucepan, and saute for 1/2 minute. Add the two mushrooms and cook over moderately high heat for 5 minutes, stirring frequently. Add tomato paste and wine and cook over high heat, stirring, until the alcohol has evaporated -- about 2 minutes. Add the reserved water from the soaked mushrooms, taking care not to include any sand that might remain at the bottom of the cup. Cook over high heat 5 minutes longer or until liquid is greatly reduced.