Mushroom Stew With Polenta

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SF Gate

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Ingredients

1 ounce dried porcini mushrooms

4 tablespoons butter

1 tablespoon olive oil

1 brown-skinned onion, finely chopped

2 garlic cloves, finely chopped

4 ounces small brown mushrooms, sliced

4 ounces small white mushrooms, sliced

4 ounces portobello mushrooms, sliced and coarsely chopped

1/2 teaspoon dried thyme leaves

Salt and pepper to taste

1 cup mushroom soaking liquid

1/2 cup solidified roast chicken juices from Master Recipe, fat removed

2 tablespoons dry sherry

1 teaspoon cornstarch dissolved in 2 tablespoons cold water

Hot cooked polenta

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