Shiitake Mushroom and Herb Broth

Onion, leek, garlic and herbs, ready to go in the stock pot

Shiitake liquid and herbs, ready to cook down for 2 hrs.

Woody stems removed, and now the mushrooms are ready to be chopped for another use.

If you love all things mushroom, this is your all-purpose recipe.  The amazing rich intensity of the broth can be used for so many things.  Mushroom soup. wild rice soup. stuffing or dressing at Thanksgiving instead of chicken broth.  The mushrooms themselves, now softened from their soaking can be used in a creamy mushroom pasta, on top of pizza, mixed with rice or other grains, added to your stuffing on Turkey day.  Be creative, there are many uses for the broth you will cook down and the soaked mushrooms.

As Always,

ENJOY!

Shiitake Mushroom and Herb Broth

Recipe from the Tasting Table Test Kitchen

Yield: 4 cups

Prep Time: 10 minutes

Cook Time: 2 hours, plus soaking time

Total Time: 2 hours and 10 minutes, plus soaking time

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

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.