From Sharon Badian
Soak dried mushrooms in warm water to cover for at least 45 minutes
or until softened.
- 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
- 3-4 small ripe plum tomatoes, chopped
- 1 Tbl chopped flat leaf parsley
- freshly ground pepper
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. Serves 8-10 as an appetizer.
Note: the dried porcini are expensive but integral.
They have an incredible woodsy flavor and odor.