Porcini Pasta Sauce

1/2 ounce Ostrom's dried porcini mushrooms; reconstitute per instructions, squeeze out excess liquid and chop; reserve soaking liquid.
1tbs. butter
1tbs. olive oil
3 tbs. onion, chopped
1 clove garlic
2 tbs. parsley, chopped
1 cup fresh or canned tomatoes, chopped
3 tbs. black olives, chopped
3/4 tsp. dried oregano
Salt and pepper to taste
Grated Parmesan cheese

Melt butter and olive oil in medium saucepan. Sauté onion, garlic and parsley until onion is soft. Add mushrooms and sauté 1 minute. Add soaking liquid, tomatoes, olives and oregano. Simmer to reduce liquid by about 1/2 cup. Season with salt and pepper to taste. Makes about 1-1/2 cups. Serve over pasta and garnish with Parmesan.

Vitamin D Mushrooms!

Mushrooms in the 'Pink'

Vitamin D Mushrooms!

Portabella Mushrooms


Meaty-tasting and firm, portabellas stand on their own as the main ingredient in sandwiches, appetizers, entrees or sides.