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1
Put the mushrooms in a bowl and cover with the hot water.
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2
Let stand until softened, about 10 minutes.
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3
Lift the mushrooms out of the water and rinse.
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4
Cut any large mushrooms in half lengthwise.
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5
Cut the white of each leek crosswise into 1/3-inch-thick slices; keep the rings intact.
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6
Thinly slice enough leek greens to make 1/2 cup; reserve the rest for another use.
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7
In a small saucepan of simmering water, cook the leek greens for 1 minute; drain well.
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8
In a small skillet, melt 1/2 tablespoon of the butter.
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9
Add the leek greens and cook over moderate heat for 1 minute, stirring.
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10
Transfer the greens to a blender.
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11
Add 2 tablespoons of water and blend until smooth; season the puree with salt.
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12
In a large, deep skillet, bring 6 cups of water to a boil with the thyme and remaining 1 tablespoon of butter.
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13
Season with salt, cover and cook for 2 minutes.
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14
Uncover and add the sliced leeks.
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15
Simmer over moderately low heat until tender, 12 minutes.
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16
Line a large baking sheet with paper towels.
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17
With a slotted spoon, transfer the leeks to the paper towels to drain; pat dry.
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18
In a small bowl, mix 1/4 cup of the olive oil with the vinegar and season with salt and pepper.
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19
In a small skillet, heat the remaining 1 tablespoon of olive oil.
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20
Add the mushrooms, season with salt and pepper and toss over moderately high heat until warmed through, about 1 minute.
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21
Dollop the pureed leek greens onto a platter.
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22
Arrange the leeks on the platter and spoon the vinaigrette on top.
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23
Scatter with the mushrooms and mint and serve.
