adapted from "Fresh and Wild Mushroom Stew" from the New York Times
Start dried mushroom broth: Bring 4 cups water to boil, add the onion, carrot, celery, dried mushrooms, and bay leaf. Lower heat to maintain a slow simmer for 30 minutes. Remove from heat, strain and discard solids.
Clean mushrooms, keeping colors separate, and trim tough stems. Slice mushrooms about ⅛ -inch thick.
In a wide skillet, warm 2 tablespoons olive oil over medium high heat. Add the onion and cook, stirring with a wooden spoon, until onion is softened and browned, about 10 minutes. Remove from pan and set aside.
Return pan to heat, add 1 more tablespoon oil. Add the brown mushrooms, sprinkle with a pinch of salt and stir-fry about 5 minutes. Lower heat to medium and add the tomato paste, thyme, sage, and red pepper and stir. Add tomatoes and cook for a minute.
Sprinkle 1 tablespoon flour over all, stir, and cook for a couple minutes. Add reserved onions, 1 cup dried mushroom broth, and stir a minute, until thickened. Gradually add 1 more cup of broth and cook for a couple minutes, sauce should have gravy-like consistency; thin with more broth if necessary. Taste for seasoning and add an additional pinch of salt and some freshly ground black pepper if desired.
Push cooked mushrooms to sides of pan and add 1 tablespoon butter to the middle of the pan. When butter begins to brown, add the chanterelles and sauté for a couple minutes, until they begin to brown. Add the garlic-salt mash and cook for a minute more. All done! Serve over freshly cooked polenta.
Bring 4 cups water to boil, add salt, and sprinkle in while stirring 1 cup polenta. Simmer on low heat about 15 minutes, stirring occasionally.
Turn off heat, stir in butter and/or olive oil, cover and let sit until ready to serve. Will remain creamy and get better and better for up to 45 minutes.