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Mushroom broth with greens, sherry and pepper recipe

Mushroom broth with greens, sherry and pepper recipe

The Telegraph - By Rose Prince

A sienna-coloured broth with pools of flavour extracted from the stalks and skins of mushrooms. You can add wild or exotic varieties if you want. 500g chestnut mushrooms, sliced after stalks and skins have been removed Put the oil or butter in a pan large enough to hold the 1.5 litres of water and …

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