Exotic Mushroom Broth
Serves: 4
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
42
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Chop shallots and slice garlic
2
In a 6-quart kettle bring broth and water to a boil with shallots, garlic, dried mushrooms, and thyme and cook at a bare simmer 1 hour
3
Line a large sieve with a double thickness of cheesecloth or dampened paper towels and pour liquid through sieve into a large bowl
4
Press hard on solids and discard
5
Broth may be made 3 days ahead and chilled, covered
6
Discard shiitake stems and thinly slice caps
7
In cleaned kettle simmer broth, shiitake caps, parsley, and Sherry, stirring occasionally, 10 minutes, or until mushrooms are tender, and season with salt and pepper
8
Chop shallots and slice garlic
9
In a 6-quart kettle bring broth and water to a boil with shallots, garlic, dried mushrooms, and thyme and cook at a bare simmer 1 hour
10
Line a large sieve with a double thickness of cheesecloth or dampened paper towels and pour liquid through sieve into a large bowl
11
Press hard on solids and discard
12
Broth may be made 3 days ahead and chilled, covered
13
Discard shiitake stems and thinly slice caps
14
In cleaned kettle simmer broth, shiitake caps, parsley, and Sherry, stirring occasionally, 10 minutes, or until mushrooms are tender, and season with salt and pepper