Ingredients Jump to Instructions ↓

  1. 1 oz Dried porcini mushrooms

  2. 2 tb Diluted balsamic vinegar

  3. 1 lg Red onion, finely minced

  4. 2 sm Garlic cloves, finely

  5. Minced 1 lb Fresh brown mushrooms, such

  6. As cremini or Portobello, well-cleaned And sliced 3 4 small ripe plum tomatoes,

  7. Chopped 1 tb Chopped flat leaf parsley

  8. 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,

  9. 10-15 minutes. Use additional mushroom liquid if onions start to stick. Add

  10. 20 minutes, until tender. Add tomatoes, parsley, salt and pepper to taste. Continue cooking another

  11. 5 minutes. Serve over slices of polenta. Note: the dried porcini are expensive but integral. They have an incredible woodsy flavor and odor.


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