Mushroom Ragout

==Description==
Serve over slices of polenta. Serves 8-10 as an appetizer.
===Ingredients===
* oz dried porcini Mushrooms (see note)
*2 Tbl diluted balsamic vinegar
*1 large red onion, finely minced
*2 small garlic cloves, finely minced
*1 lb fresh brown Mushrooms, such as cremini or portobello, well-cleaned and sliced
*3-4 small ripe plum tomatoes, chopped
*1 Tbl chopped flat leaf parsley
*salt
*freshly ground pepper
===Directions===
Soak dried Mushrooms in warm water to cover for at least 45 minutes or until softened.
Remove from liquid carefully and rinse well under cold running water to remove any sand clinging. 
Chop Mushrooms roughly and drain thoroughly.
Strain soaking liquid at least twice through a sieve lined with cheesecloth and reserve. 
Heat a couple of teaspoons of reserved Mushroom liquid and diluted balsamic vinegar in a heavy skillet and saute Onion until translucent and tender, 10-15 minutes.
Use additional Mushroom liquid if onions start to stick.
Add garlic and all Mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender.
Add tomatoes, parsley, salt and pepper to taste.
Continue cooking another 5 minutes.
===Other Links===
==See also==
Category:Croatian Vegetarian Category:Vegetarian
 Category:Recipes
Category:Croatian Recipes
Category: Roasted Cremini mushroom Recipes
Category: Cremini mushroom Side Dish Recipes
Category:parsley Recipes
category:balsamic vinegar Recipes
category:red onion Recipes
category:tomato Recipes
category:parsley Recipes
category:pepper Recipes
category:garlic Recipes
category:water Recipes
category:Onion Recipes
category:salt Recipes
category:plum Recipes
category:Mushroom Recipes
category:Mushroom Recipes