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Leek

• Remove outer tough leaves of leek. Cut off root end and green tops of leaves
• Cut leek in half lengthwise and run under cold water to remove all sand and dirt from within the layers
• Cut across in 1/2 inch slices
  Zucchini
  
• Cut ends off zucchini, cut in half then lengthwise into quarters
• Scoop out seeds with a spoon
• Slice across into 1/2 inch slices
  Porcini
  
• In a 2 cup measure, add very hot tap water
• Break up procini mushrooms into the water and stir
• Let stand until mushroom pieces are well softened (about 30 minutes)
• *You can reserve the liquid for another dish
  Sauté
  
• Heat olive oil in a large skillet
• Add leek and about 1/2 tsp salt - sauté until softened
• Add zucchini and about 1/2 tsp salt - and sauté for about 5 minutes
• Add drained mushroom pieces, cover and cook until tender
• Remove cover, turn off heat and add black pepper, tomatoes and basil
  
  Serve with a green salad.
  
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