Mixed wild mushrooms with grilled polenta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried porcini mushrooms |
| 1 | cup | Cold water |
| 2 | tablespoons | Peanut oil |
| 1 | cup | Leeks, chopped white and light green parts |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Medium-dry sherry (abt 1 small leek) |
| ¾ | pounds | Assorted wild mushrooms cut in large pieces |
| 1 | Recipe Grilled Polenta (see pg 178) | |
| 2½ | tablespoon | Soy sauce |
| 1 | teaspoon | Molasses |
Directions
SEASONING SAUCE
1. Soak the porcini in the cold water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve.
2. Reduce the porcini water over low heat until only 2 tbs remain, about 15 minutes. Let cool.
3. Make the seasoning sauce by dissolving the cornstarch in the sherry. Stir in the reduced porcini water, soy sauce, and molasses.
SEt aside.
4. Heat a wok or large cast-iron skillet over high heat until it smokes, 2-3 minutes. Add the peanut oil, then immediately add the leeks; stir-fry 3-4 minutes.
5. Add the porcini and the wild mushrooms and stir-fry 3-4 minutes more.
6. 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.
7. Broil the Grilled Polenta during the last few minutes the wild mushrooms are cooking. (If necessary the mushrooms can wait a few minutes while you broil the polenta. Put the polenta on a serving plate. Top with the mushroom mix. Serve at once.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 179-180 Submitted By DIANE LAZARUS On 10-04-95