Instructions: (Original recipe called for 1 & 1/2 tsp oil = 4 gr)

Soak dried mushrooms in hot water
Heat oil in medium saucepan over medium heat (non-stick)

Add leek, shallot, celery, and garlic, toss well Cover pan and cook, stirring once, until wilted, about 5 minutes Stir in fresh mushrooms; cook covered, stirring once, until mushrooms are slightly soft and begin to give off juices, about 5 minutes.

Strain soaked dried mushrooms over saucepan and press with back of spoon to extract as much liquid as possible. Wash each mushroom well,

(small particles of dirt in creases) and set aside (reserved for veg dish)

Stir in vermouth and heat to boiling.

Reduce heat and simmer uncovered 5 minutes. Stir in remaining ingredients.

Serve hot.

Serves 2.

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