© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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Heat some olive oil in a pan and sauté porcini and onion together over medium heat until the mushrooms release their water. Add some tomato, white wine and an anchovy or two. Turn the heat up and cook until the liquid is reduced. Serve hot or at room temperature and fresh bread or Fettunta (toasted garlic bread).