Name: Mixed Mushroom Tamales
Cook time: 1 hr
Total time: 2 1/2 hr
Yield: Makes 8 to 12 side-dish servings
Ingredients: 36 large dried corn husks (3 oz), separated and any damaged husks discarded; 1/2 oz dried porcini mushrooms (1/2 cup); 2 1/2 cups very hot water; 2 sticks (1 cup) unsalted butter, softened; 1/2 small onion, finely chopped (1/4 cup); 1 tablespoon minced garlic; 1 lb mixed fresh mushrooms such as shiitake caps, white button, and cremini, coarsely chopped (4 1/2 cups); 1 teaspoon dried epazote (optional), crumbled; 1/2 teaspoon black pepper; 2 teaspoons salt; 2 cups fine-ground masa harina (dry corn masa; 9 1/4 oz); 1/2 teaspoon baking powder; 1 teaspoon sugar; a large pasta pot with a perforated steamer/colander insert or a deep pot and a large collapsible vegetable steamer

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Mixed Mushroom TamalesSang An

A mixture of mushrooms gives these Mexican tamales a rich, almost meaty flavor.

Cooks' note:

Cooked tamales can be frozen, wrapped well in foil, 1 month. To reheat, discard foil (do not thaw) and steam over boiling water until heated through, about 5 to 10 minutes, or microwave until hot.

Recipe notes

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