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Tamale Pie
Molly O'Neill, Amy Graf
108 ratings with an average rating of 4 out of 5 stars
108
2 hours
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Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.
Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.
I'm sure it's delicious, but this recipe seems incredibly wasteful. The cost for the mushrooms alone would be over $20 at my preferred grocery store - could be more depending on your local purveyors. You end up with one quart of broth. Ouch.
Delicious. Added mushroom stems from the Fresh and Wild Mushroom Stew. Froze the leftover broth.
This is great to use in risotto.
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