1 oz Dried porcini mushrooms
1 lb Fresh cremini or portobello
-- mushrooms
1 lb Ripe tomatoes, peeled,
-- seeded & finely chopped
1 1/2 ts Rosemary, minced
8    Sage leaves, chopped
2    Garlic cloves, finely minced
Black pepper
Juice of 1 lemon
1/4 c  Olive oil
1 1/4 ts Salt

Soak the porcini mushrooms in 1 1/2 c of warm water for at least 30
minutes. Drain in a sieve lined with cheesecloth, reserving the liquid for
use elsewhere. Squeeze the porcini & wash in fresh water. Cut into very
fine pieces. Clean fresh mushrooms with a damp cloth & dice them. Place in
a medium- sized bowl. Add the porcini, tomatoes, rosemary, sage, garlic &
pepper. Mix together well. Toss with the lemon juice & oil. Cover & leave
for 24 hours. Just before serving, add the salt. If it seems to be too
moist, then drain off the extra moisture. Use as an appetizer salad or as a
topping fro grilled bread. Or omit, the lemon & use as a pasta sauce.