Instructions:

Yield: 4 servings

1/2 cup Dried porcini mushrooms
1 cup Cold water
2 tbsp Peanut oil
1 cup Leeks, chopped
3/4 lb 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

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.