Double-mushroom pot roast
Photo credit: Newsday Photo / Ari Mintz | Mushroom pot roast is served with polenta and peas.
This recipe is based on one served to me at a long-ago holiday meal cooked by Seymour Sokatch, a dear family friend. It presents a great opportunity to use imported Italian dried porcini mushrooms, but I made it with a tub of the inexpensive dried mushrooms (brandname: Kirsch) found near canned mushrooms in the supermarket, and it was still delicious.
1 ounce dried mushrooms
1 to 2 tablespoons...
