Mushroom Ragout

Directions

1. 1

   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 F

2. 2

   Remove from liquid carefully and rinse well under cold running water to remove any sand clinging

3. 3

   Chop mushrooms roughly and drain thoroughly

4. 4

   Strain soaking liquid at least twice through a sieve lined with cheesecloth and reserve

5. 5

   Heat a couple of teaspoons of reserved mushroom liquid and diluted balsamic vinegar in a heavy skillet and saute onion until translucent and

6. 6

   Use additional mushroom liquid if onions start to stick

7. 7

   Add garlic and all mushrooms, turn heat to low and cook, stirring intermittently, for up to 20 minutes, until tender

8. 8

   Add tomatoes, parsley, salt and pepper to taste