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Cullen's Mushroom Sauce

MUSHROOMS--
1 ounce dried wild mushrooms, any kind
2 cups warm water
1 cup beef broth, canned or homemade
2 leeks, white parts only -- wash and finely chop
2 tablespoons butter
3/4 pound fresh wild mushrooms, any kind -- trim, clean & slice
1 teaspoon dried rosemary leaves
 2 tablespoons fresh parsley -- chopped
4 plum tomatoes -- finely chopped
salt and pepper -- to taste

About 30 minutes before the meat will be done, begin preparing the mushrooms.
Soak the dried mushrooms in the warm water until they are completely soft and completely
re hydrated, about 15 minutes. Squeeze out the mushrooms, rinse well, and set aside.
 Strain he soaking liquid through a coffee filter. Combine the strained soaking liquid
and the beef broth ion a saucepan, place over high heat and reduce to 1 cup; set aside.
 Saute the leeks in butter in a large deep skillet until softened. Add fresh wild mushrooms,
white mushrooms, soaked wild mushrooms, rosemary and parsley. Cook until the
mushrooms begin to release their moisture. Add the tomatoes and the reduced soaking liquid.
Season with salt and pepper, and simmer for 5 minutes. Set aside.

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