Rehydrate porcinis in warm water for 10 minutes.
Drain and chop, retaining strained liquid.
Sauté onion in oil until golden, then add porcinis and season with salt and pepper.
Add reserved liquid, cook until almost all liquid has evaporated.
Add the fresh mushrooms, re-season and again cook until almost all liquid has evaporated.
Reduce heat, add tomatoes, parsley and re-season to taste.
Continue simmering until desired sauce thickness.
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|Serving Size: 1 Serving (919g)|
|Recipe Makes: Servings|
|Calories from Fat: 384 (70%)|
|Amt Per Serving||% DV|
|Total Fat 42.7g||57 %|
|Saturated Fat 5.9g||30 %|
|Monounsaturated Fat 29.7g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 0mg||0 %|
|Sodium 48.4mg||2 %|
|Potassium 2391.8mg||63 %|
|Total Carbohydrate 35.5g||10 %|
|Dietary Fiber 10.1g||41 %|
|Sugars, other 25.4g|
|Protein 16g||23 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 546
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