Mushrooms are the star of this dish – both dried porcini and a mix of whatever you can find at your farmer's market. Even the trimmings are used, along with the leek greens, to make a light, earthy and slightly sweet vegetable broth. (You could also use chicken stock if you're not feeding vegetarians or use just plain water; prepared vegetable stock, however, would interfere with the flavor of the mushrooms.)
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Author
Gabriele Bertaccini | 2026-07-07
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