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.
