Ingredients
- 30g dried porcini mushrooms
- 450g Swiss or Portobello mushrooms, well cleaned and sliced
- 4 small ripe roma tomatoes, chopped
- 1 large red onion, chopped
- 2 cloves garlic, finely minced
- 1 Tbsp flat leaf parsley leaves, chopped
- 2 Tbsp balsamic vinegar, diluted with a little water
- Flaked salt, to taste
- Freshly ground black pepper, to taste
Description
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter