Creamy Mushroom and Spinach Tamales with Truffle Oil

**Prepare the Masa:** In a large bowl, combine the masa harina, baking powder, and salt. Gradually add the warm vegetable broth, mixing until a soft, slightly wet dough forms. It should be the consistency of thick cake batter. Beat the vegetable shortening with a stand mixer or by hand until light and fluffy. Incorporate the shortening into the masa mixture. Continue mixing until the dough is well combined and has a light, airy texture. (This step is crucial for light and fluffy tamales).

**Make the Filling:** Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and cook until they release their liquid and begin to brown, about 8-10 minutes. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.

Stir in the heavy cream and Parmesan cheese. Season with salt and pepper to taste. Remove from heat and stir in the truffle oil.

**Assemble the Tamales:** Drain the soaked corn husks. Spread a thin layer of masa dough (about 1/4 cup) onto the wide end of a corn husk, leaving about an inch border on the sides and bottom. Spoon about 2-3 tablespoons of the mushroom and spinach filling into the center of the masa. Fold the sides of the corn husk over the filling, then fold up the bottom. Secure with a strip of corn husk if needed.

**Steam the Tamales:** Arrange the tamales upright in a steamer basket set inside a large pot with simmering water (the water should not touch the bottom of the steamer basket). Cover the pot tightly and steam the tamales for 1 to 1.5 hours, or until the masa is firm and pulls away easily from the husk. Replenish the water as needed.

**Rest the Tamales:** Once cooked, let the tamales rest for about 10 minutes before serving. This allows them to set up properly.

Serve warm.