Mushroom Ragout

Ingredients

1 oz porcini mushrooms
2 tb balsamic vinegar
1 onion
2 garlic
1 lb brown mushrooms
4 ripe tomatoes
1 tb flat-leaf parsley

Instructions

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.