Mixed wild mushrooms with grilled polenta
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Mixed wild mushrooms with grilled polenta
  Mushrooms    Polenta    Side dish    Italian    Vegetables  
Last updated 6/12/2012 1:02:55 AM. Recipe ID 26582. Report a problem with this recipe.
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      Title: Mixed wild mushrooms with grilled polenta
 Categories: Side dish, Italian, Vegetables
      Yield: 4 Servings
    1/2 c  Dried porcini mushrooms
      1 c  Cold water
      2 tb Peanut oil
      1 c  Leeks, chopped
    3/4 lb Assorted wild mushrooms
           -- cut in large pieces
      1 ea Recipe Grilled Polenta

MMMMM----------------------SEASONING SAUCE---------------------------
      2 ts Cornstarch
      2 tb Medium-dry sherry
  2 1/2 tb Soy sauce
      1 ts Molasses
  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
  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.  Posted by Diane Lazarus

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Recipe ID 26582 (Apr 03, 2005)

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