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Double-Mushroom Pot Roast

This recipe is based on one served 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 you can make it with a tub of the inexpensive dried mushrooms (brand name: Kirsch) found near canned mushrooms in the supermarket, and it is still delicious.


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