Mushroom Ragout

== Description ==
Serve over slices of polenta. Serves 8-10 as an appetizer.
== Ingredients ==
* 1 oz dried porcini mushrooms
* 2 tbsp 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.
Category:Balsamic vinegar Recipes
Category:Cremini mushroom Recipes
Category:Croatian Vegetarian
Category:Porcino Recipes
Category:Portobello mushroom Recipes
Category:Red onion Recipes
Category:Plum tomato Recipes
Category:Stew Recipes