Mushroom Ragout

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