Broth,Shiitake Mushroom and Herb

Recipe from the Tasting Table Test Kitchen

13
Broth,Shiitake Mushroom and Herb

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 40

    dried shiitake mushrooms

  • ½

    medium yellow onion, peeled and quartered

  • 1

    cup roughly chopped leeks (white and pale green parts)

  • 1

    head garlic, split crosswise

  • 4

    sprigs thyme

  • 4

    sprigs parsley

  • 1

    bay leaf

  • 1-inch strip of lemon, peeled using a vegetable peeler

  • 1

    teaspoon black peppercorns

Directions

DIRECTIONS 1. In a large bowl, cover the shiitake mushrooms with 8 cups cold water. Place in the refrigerator for at least 4 hours or (preferably) overnight, making sure the mushrooms are completely submerged in the water. 2. Over a 4-quart saucepan, strain the shiitake mushrooms, reserving the liquid. Gently squeeze the mushrooms to drain any excess water. Remove the stems and reserve the mushrooms for another use. 3. Add the onions, leeks, garlic, thyme, parsley, bay leaf, lemon and peppercorns to the mushroom liquid and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the broth is reduced by half, 2 hours. Strain through a fine-mesh sieve into a large bowl. Cover and chill until ready to use.


Nutrition

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