Date: Thu, 10 Feb 94 16:11:23 MST
From: email@example.com (Sharon Badian, AT&T - GBCS Labs, Denver)
Mushroom Ragout - serves 8-10 as an appetizer
1 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
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
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.