1 oz dried porcini mushrooms
2 T diluted balsamic vinegar
1 large red onion, chopped fine
2 small garlic cloves, chopped fine
1 lb fresh cremini or portobello mushrooms
3-4 small ripe plum tomatoes, chopped
1 T flat leaf parsley or cilantro, chopped
salt (optional)
fresh ground black pepper

Soak dried mushrooms in warm water to cover for at least 45 minutes or until softened. Remove liquid and reserve, rinse well. Chop roughly and drain. Heat 2 T reserved mushroom liquid and balsamic vinegar plus 4 T water in a heavy skillet and saute onion until translucent, about 10 minutes. Add more mushroom liquid if onions stick. Add garlic and fresh mushrooms, cook on low heat, stirring ocassionally until tender, about 15 to 20 minutes. Add tomatoes, parsley, salt and pepper to taste. Cook another 5 minutes. Serve over slices of polenta.

10 appetizer servings, each 22.7 calories:   9% from fat (0.27 g),  72% from carbohydrates (4.9 g),  19% from protein (1.3 g).  Sodium 197 mg,  Fiber 1.5 g.

Healing Heart Hint

Dried porcini have a special flavor that makes this dish unique. If porcini are not available, high quality dried shiitake mushrooms can be used as a substitute.

This dish can also be used as a main couse, serving 2 or 3 persons.

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©2004 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org