I saw fresh porcini mushrooms in the Market yesterday (Sossio's) and despite their cost, the weather demanded their inclusion with prosciutto in this newsletter's recipe.

Remove the caps from the porcini and chop up the stems. Over medium heat, saute the stems and prosciutto for about 5 minutes. Add the wine and reduce until evaporated. Add the garlic, marjoram and caps, lower the heat and cover. Shake the pan every once in a while, for about 30 minutes. S & P at the end and serve.

This goes great with a simply prepared steak or pork tenderloin - oh and a wine that begins with the letter "B" (Barbera, Barolo, Barbaresco, Brunello).