This hearty sauce will please even the most steadfast carnivor.

4 oz. Dried Porcini Mushrooms
3 lg. Portabella Mushroom Caps
EVOO
½ lb. Shitaki Mushrooms, stems removed & sliced
2 cloves Garlic, sliced
2 T fresh Rosemary, minced
½ – ¾ c. Red Wine
1 (28 oz.) can Crushed Tomatoes
Salt & Pepper
Cooked Pasta of Choice
Romano Cheese

Place dried porcinis in 2 c. hot water & warm on stove. DO NOT BOIL!
Heat a grill pan over medium hi heat.
Brush with EVOO.
Grill portabella caps top side down first.
When portabella are turned season with salt & pepper.
Heat EVOO in a large skillet with the garlic.
Add the Shitaki’s & cook about 8 minutes.
Season with salt & pepper.
When portabella are cooked, remove & slice.
Add to skillet.
Add rosemary & season with salt & pepper.
Add the red wine & cook a few minutes.
Slice reconstituted porcinis & add to skillet.
Add ¾ c. reconstituted water & crushed tomatoes.
Serve this sauce over cooked pasta of choice & top with Romano cheese.

You can make this ahead & refrigerate or freeze until ready to use.