Friday, April 13, 2012

Shiitake Mushroom Broth

This rich broth elevates any dish and can be made into some fantastic gravy!

Shiitake Mushroom Broth
Makes ~1 gallon


2 Tbs extra virgin olive oil
1 onion, coarsely chopped
1 shallot, coarsely chopped
1/4 cup red wine
2 stalks celery, coarsely chopped
2 carrots, coarsely chopped
2 ounces dried shiitake mushrooms
16 cups filtered water (you can use less if you want it more concentrated)
1/4 cup soy sauce (or to taste)

Heat olive oil over medium-high heat in a thick-bottomed stock pot. Cook onion and shallot for 3 to 5 minutes and then pour in wine to deglaze pan. Cook for a few more minutes, then add all the other ingredients except soy sauce. Cover, bring to a boil, and then simmer over medium heat for 3 to 4 hours, stirring occasionally and removing lid about halfway through cooking time. Add soy sauce to taste. Strain into a storage container and refrigerate or freeze until ready to use.

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