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mushroom-ragout recipe

Date:    Thu, 10 Feb 94 16:11:23 MST
 From:    seb1@bighorn.dr.att.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
 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.
 kwvegan vegan