Mushroom Broth, or Soup, or whatever...
Here's a fun little side condiment. It's been a while since I've posted, so here's a quick one for you!
What ya need:
Grab your mushrooms and trim the stems from them. Throw the stems away, you won't need them. Then slice the caps and set aside. Now grab a large saucepan and put it over medium heat. Then combine the leek, onion, garlic and oil. Cook it for about 10 minutes, until the mushrooms are soft. Add mushrooms and 1⁄2 cup of the stock and bring it all to a gentle boil. Cover it, reduce the heat and let it simmer for 15 minutes. Now go ahead and add the remaining 21⁄2 cups of the stock, maple syrup and salt. Bring that all to a boil. Coverit again, reduce the heat and let it simmer for another 45 minutes. Now strain this through cheesecloth for the perfect mushroom broth. If you want to go the soup route, remove 1/2 of the vegetables in the saucepan, and throw them away. Take left, broth & vegetables, and puree them in a blender until smooth. That might take more than one batch, just a heads up. Now this stuff will store for about 2 months in the freezer.
What ya need:
- 8 ounces (250 g) shiitake mushrooms
- 1 leek, white and light green parts, sliced
- 1 cup (250 mL) chopped onion
- 1 clove garlic, finely chopped
- 2 tablespoons (25 mL) olive oil
- 3 cups (750 mL) vegetable stock, divided
- 1 teaspoon (15 mL) pure maple syrup
- 1 teaspoon (5 mL) salt
Grab your mushrooms and trim the stems from them. Throw the stems away, you won't need them. Then slice the caps and set aside. Now grab a large saucepan and put it over medium heat. Then combine the leek, onion, garlic and oil. Cook it for about 10 minutes, until the mushrooms are soft. Add mushrooms and 1⁄2 cup of the stock and bring it all to a gentle boil. Cover it, reduce the heat and let it simmer for 15 minutes. Now go ahead and add the remaining 21⁄2 cups of the stock, maple syrup and salt. Bring that all to a boil. Coverit again, reduce the heat and let it simmer for another 45 minutes. Now strain this through cheesecloth for the perfect mushroom broth. If you want to go the soup route, remove 1/2 of the vegetables in the saucepan, and throw them away. Take left, broth & vegetables, and puree them in a blender until smooth. That might take more than one batch, just a heads up. Now this stuff will store for about 2 months in the freezer.
Yum.
ReplyDelete