• 1 oz dried porcini mushrooms (see note)
  • 2 Tbl diluted balsamic vinegar
  • 1 large red onion, finely minced
  • 2 small 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 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.

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

Note: the dried porcini are expensive but integral. They have an incredible woodsy flavor and odor.