Soak the mushrooms in the boiling water in a small bowl for 15 minutes or until plumped. Remove the mushrooms to paper toweling; gently squeeze out excess moisture. Coarsely chop; set aside. Strain soaking liquid through coffee filter or sieve lined with dampened paper toweling into small saucepan. Boil until reduced to 1/4 cup.
Heat butter and oil in large skillet. Add leek; cook 1 minute. Add mushrooms; cook 2 to 3 minutes until slightly softened. Add reserved wild mushrooms; cook 1 minute. Add thyme, parsley, tomato, salt, pepper. Bring to simmering. Add mushroom liquid; simmer 2 minutes. Add salt and pepper. Serve over pasta if you wish. Makes 4 servings.