---------- Recipe via Meal-Master (tm) v8.02
  
       Title: MUSHROOM RAGOUT
  Categories: Low, Fat
       Yield: 8 servings
  
       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.
  
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