1. In a large skillet, heat 2 Tbsp olive oil over high heat. Add the button mushrooms and cook for 6-8 minutes or until lightly browned. Set aside. In a large sauce pan, heat 1 Tbsp oil over medium heat. Add onion and cook 3-5 minutes until soft. Add garlic and basil and cook for 30 seconds. Stir in tomatoes and their liquid, 1 cup water, wine, stock, salt and pepper. Bring to a boil

2.Add the wild mushrooms and their soaking liquid to the tomato mixture in the sauce pan with the soaking liquid.

3.Reduce heat to low and simmer sauce, uncovered, for 20 minutes.

4.Add the fresh mushrooms back and simmer 20-30 minutes. Remove from heat and stir in Parmesan cheese. Serve with spaghetti, fettuccini or over chicken.

Serves 6

Enjoy!

Recipe Courtesy of Mycological Gourmet Dried Mushrooms.