Instructions: Reconstitute the dried shittakes in a small bowl and save 1/4 cup of the soaking liquid. Heat the liquid in a large frying pan, add the onion and saute over medium heat for 5 minutes. Add the garlic and rosemary and saute another 2-3 minutes. Blend in the mushrooms and cook over high heat, stirring constantly with a wooden spoon for 3-4 minutes. Spash in some red wine vinegar. Stir in the flour to absorb the juices and thicken the sauce.

Add the salt, pepper, and parsley and combine thoroughly. (makes 1 1/2 cups)

The original recipe is from
*Cooking From an Italian Garden* by Paola Scaravelli and Jon Cohen. This is my VLF version and its still incredibly good. Think of a hot mushroom pesto! Its lovely on some chunky pasta like farfalle. The book also claims its good on sandwiches and steamed veggies.

I used white button mushrooms as my
*fresh*, I bet it would be really good with some crimini or portabello mushrooms mixed in. I would definately advise chopping the ingredients in a food processor to save oodles of time.

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