Mushroom Ragout

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

Mushroom Ragout



  • 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.