STEP 1: Gather the ingredients
- 3 cups of dry pine mushrooms (or porcini mushrooms)
- 2 garlic cloves
- 3 tbsp of fresh rosemary
- 1/4 cup of black olives
- Juice from half a lemon
- A pinch of ginger
- 2 tbsp extra-virgin olive oil
STEP 2: Rehydrate mushrooms
Simply add the dried pine mushrooms into a bowl full of hot (not boiling) water and wait for about 20 minutes stirring occasionally. Drain the water and chop. Remember that dried mushrooms increase in volume 3 to 4 times, so only make the amount you will need.
Note: Dried mushrooms are much more flavorful than their freshly picked counterparts
STEP 3: Chop the garlic
This is a low-tech chunky recipe so make sure you chop the garlic into tiny pieces—we will not use a blender this time.