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Combine ingredients, cover with 2.3L water, boil, and simmer for 1 hour. Strain for a flavorful, waste-free stock.
Savory vegetarian tartlets filled with a rich blend of minced wild mushrooms, egg yolks, and crème fraîche, finished with truffle oil.
A crisp vegetarian potato and cheese pie served with rich mushroom gravy and nutmeg-scented wilted spinach.
A Swedish hash of fried leftovers, potatoes, carrots, and meat served with egg yolks, lingonberry jam, and pickled beetroot.
Meaty hake served with a rich mushroom purée, buttery braised celery root, and a sweet malt vinegar butter sauce.