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.