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Ingredients
  • 2 ounces dried porcini mushrooms
  • 3 tablespoons canola oil
  • 1 pound sliced fresh button mushrooms
  • 1 medium-size yellow onion, finely chopped (about 1 ½ cups)
  • 1 cup finely chopped celery
  • 3 garlic cloves, minced
  • ½ teaspoon dried powdered thyme
  • ½ teaspoon dried dill
  • ½ teaspoon ground white pepper
  • Pinch of cayenne pepper
  • 2 tablespoons all-purpose flour
  • 1 bay leaf
  • 1 pound russet potatoes, peeled and cut into ¼-in. dice
  • 3 tablespoons sherry vinegar
  • 1 ½ teaspoons kosher salt
  • Hot pepper sauce (such as Tabasco)
  • Fresh dill leaves
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