BVR: Wild Mushroom Broth

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* Exported from MasterCook *

 

Wild Mushroom Broth

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 66

Serving Size : 1 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 ounces dried porcini -- (2 cups)

1 tablespoon soy sauce

preferably mushroom soy

Salt and freshly ground black pepper -- to taste

 

An intensely flavored broth made by steeping dried wild mushrooms like

porcini (cèpes) in boiling water. The flavor is meaty, and it's good for

hearty vegetable soups traditionally made with meat stock or such dishes as

Vegetarian Borscht. If you don't add them to the soup, you can use the

reconstituted mushrooms in salads, omelets, pasta sauces, and

risottos. MAKES 6 CUPS

 

1. Place the mushrooms in a bowl and pour in 4 cups boiling water. Let

them sit for 30 minutes. Drain the soaking water through a

cheesecloth-lined strainer into a bowl. Squeeze the mushrooms over the

strainer to extract all the liquid. Add more water to the soaking liquid

to measure 6 cups. Add the soy sauce, if desired, and season to taste with

salt and pepper.

 

2. Rinse the mushrooms in several changes of water. Squeeze dry and keep

for another purpose.

 

3. Use the broth immediately or store in the refrigerator or freezer.

 

Advance preparation: This keeps for 2 days in the refrigerator, and it can

be frozen for 3 to 4 months.

 

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