Mushroom Ragout

Title:
Mushroom Ragout

Yield:
8 Servings

Categories:
Fat




Ingredients:





     1 oz Dried porcini mushrooms (see


          Note)


     2 tb Diluted balsamic vinegar


     1 lg Red onion, finely minced


     2 sm 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 tb Chopped flat leaf parsley


          Salt


          Freshly ground pepper






 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.


 


 Serve over slices of polenta.


 


 Note: the dried porcini are expensive but integral. They have an incredible


 woodsy flavor and odor.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini