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 ea Sage leaves, chopped

      2 ea 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.