Porcini mushroom broth

[Guest guest]

used by a ravioli recipe

 

 

* Exported from MasterCook *

 

Porcini Mushroom Broth

 

Recipe By :Myra Kornfeld for Natural Health 2001-10/11

Serving Size : 0 Preparation Time :0:00

Categories : 2002-08-05 Meatless

Pasta {Posted}

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup dried porcini mushrooms (about 3/4 ounce)

6 cups hot water

2 tablespoons extra-virgin olive oil

1 pound button mushrooms -- quartered (about 6 cups)

salt and ground black pepper

1/2 cup sweet wine

(such as marsala or madeira)

2 large shallots -- sliced thin (about 1/2 cup)

2 medium garlic cloves -- halved

1/4 cup chopped fresh parsley leaves

1 tablespoon soy sauce

unpeeled fresh ginger

(two inches long -- cut into 5 or 6 coins)

 

1. Place porcini mushrooms in medium bowl, cover with hot water, and soak until

softened, about 20 minutes. Remove mushrooms from liquid with fork. Reserve

mushrooms and soaking liquid separately.

 

2. Meanwhile, warm oil in large saute pan. Add button mushrooms, sprinkle with

salt and pepper, and cook over medium heat, stirring often, until the mushrooms

are deep brown and have caramelized, 15 to 20 minutes. Add wine and scrape up

any browned bits from bottom of pan. Simmer until the wine has become syrupy,

about 2 minutes.

 

3. Add porcini mushrooms to pan and slowly pour in their soaking liquid,

stopping when you reach grit at bottom of bowl. Add shallots, garlic, parsley,

soy sauce, and ginger. Bring to a boil and cook over medium heat until liquid

reduces to 2 1/2 cups, about 25 minutes. Strain broth through fine mesh

strainer, pressing solids against sides to squeeze out as much liquid as

possible; discard solids. Season with additional salt and pepper to taste.

(Broth can be refrigerated for up to 3 days.)

 

PER 1/4-CUP SERVING: 40 CALORIES, <1 G PROTEIN, 3 G FAT, <1 G SATURATED FAT, 2 G

CARBOHYDRATES, <1 G FIBER, 97 MG SODIUM, <1% CALCIUM

 

ABOUT THE AUTHOR: Myra Kornfeld created innovative vegan cuisine at Angelica

Kitchen in New York City for six years. She is currently an instructor at the

Natural Gourmet Cookery School, also in New York City. She is the author of The

Voluptuous Vegan (Clarkson Potter, 2000).

 

Yield:

" 2 1/2 CUPS "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 1166 Calories; 30g Fat (22.0% calories

from fat); 33g Protein; 209g Carbohydrate; 34g Dietary Fiber; 0mg Cholesterol;

1137mg Sodium. Exchanges: 41 Vegetable; 5 1/2 Fat.

 

NOTES : This broth is packed with potent mushroom flavor. If you're making the

Thai ravioli, add a teaspoon of lime zest to the broth at the end with the

ginger.

 

Nutr. Assoc. : 3130 0 0 0 4826 4106 0 0 0 3394 0 26076 2130706543