Mushroom Ragout

Recipe Description

Serve over slices of polenta. Serves 8-10 as an appetizer.


  • 1 oz dried porcino|porcini mushrooms
  • 2 tbsp diluted balsamic vinegar
  • 1 large red onion, finely minced
  • 2 small garlic cloves, finely minced
  • 1 lb fresh brown mushrooms, such as cremini mushroom|cremini or portobello mushroom|portobello, well-cleaned and sliced
  • 3-4 small ripe plum tomatoes, chopped
  • 1 tbl 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.
This article uses material from the "Mushroom Ragout" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License