Soffritto - cooking recipe

Ingredients

1/2 cup dried porcini mushrooms
1/4 cup olive oil
5 large onions, chopped
2 cloves garlic, minced
3/4 cup chopped parsley
2 tablespoons chopped basil
2 cups peeled and mashed tomatoes (or 1 two pound can, with liquid)
1/8 teaspoon clove (or to taste)
1/8 teaspoon nutmeg (or to taste)
salt and pepper

Preparation

Soak mushrooms in 1 1/2 cups lukewarm water for about 30 minutes.
Heat olive oil in large frying pan.
Stir in onions.
Cook for two minutes over medium heat, stirring.
Add minced garlic.
Continue cooking, stirring frequently, until onions are soft.
Add parsley and basil, and cook until the parsley loses its intense green color.
Remove mushrooms from soaking liquid, and set liquid aside.
Add tomatoes and mushrooms to pan.
Strain mushroom soaking water and add with spices to mixture.
Simmer over low heat until water reduces, about thirty minutes.
Season to taste with salt and freshly milled pepper.
When cooked, this can be used immediately, or poured into ice cube trays.
When the mixture is frozen, remove from the trays and save in the freezer in a plastic bag.
Use the cubes as needed as a flavoring/base for soups and stews.