Mixed wild mushrooms with grilled polenta Recipe

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Mixed wild mushrooms with grilled polenta

Artist:	_	Yield:	4
Categories:	Asian, Chinese, Ethnic, Grilled, Italian, Side-dishes, Vegetables, Western European	Rating:	0
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Ingredients:

1/2	cup	Dried porcini mushrooms
1	cup	Cold water
2	tbsp	Peanut oil
1	cup	Leeks, chopped
3/4	lbs	Assorted wild mushrooms
		-- cut in large pieces
		1 ea Recipe Grilled Polenta
		SEASONING SAUCE
2	tsp	Cornstarch
2	tbsp	Medium-dry sherry
2 1/2	tbsp	Soy sauce
1	tsp	Molasses

Procedures:

1	Soak the porcini in the cold water for 30 minutes.
2	Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms.
3	Strain the porcini water through a fine-mesh sieve.
4	Reduce the porcini water over low heat until only 2 tbs remain, about 15 minutes.
5	Let cool.
6	Make the seasoning sauce by dissolving the cornstarch in the sherry.
7	Stir in the reduced porcini water, soy sauce, and molasses.
8	Set aside.
9	Heat a wok or large cast-iron skillet over high heat until it smokes, 2-3 minutes.
10	Add the peanut oil, then immediately add the leeks; stir-fry 3-4 minutes.
11	Add the porcini and the wild mushrooms and stir-fry 3-4 minutes more.
12	Stir the seasoning sauce and add it to the wok all at once, continuing to stir until the sauce has thickened and has thoroughly glazed the mixture, about 30 seconds.
13	Broil the grilled polenta during the last few minutes the wild mushrooms are cooking.
14	(if necessary the mushrooms can wait a few minutes while you broil the polenta.
15	Put the polenta on a serving plate.
16	Top with the mushroom mix.
17	Serve at once.
18	"the occasional vegetarian" by karen lee