MUSHROOM BROTH RECIPES

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MUSHROOM BROTH RECIPE - GORDON HAMERSLEY | FOOD & WINE



Mushroom Broth Recipe - Gordon Hamersley | Food & Wine image

Plus: More Soup Recipes and Tips

Provided by Gordon Hamersley

Yield MAKES 4 CUPS

Number Of Ingredients 10

1/4 cup vegetable oil
1 1/2 pounds white mushrooms, finely chopped
Reserved Portobello mushroom stems, brushed clean
1/2 Spanish onion, coarsely chopped
2 teaspoons chopped garlic
2 cups dry white wine
1/2 cup soy sauce
1/2 cup dried mushrooms, such as porcini or shiitake ( 1/2 ounce)
Pinch of salt
1/2 teaspoon herbes de Provence or thyme

Steps:

  • In a large nonreactive saucepan, heat the vegetable oil over moderately high heat. Add the white mushrooms, Portobello stems, onion and garlic and cook, stirring, until the mushrooms release their liquid, about 5 minutes.
  • Add the wine, soy sauce, dried mushrooms, salt, herbes de Provence and 6 cups of water and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced to about 4 cups, about 1 hour.
  • Pour the broth through a fine strainer into a heatproof bowl. Strain again, leaving any particles at the bottom of the bowl.

MUSHROOM BROTH RECIPE | MYRECIPES



Mushroom Broth Recipe | MyRecipes image

Provided by MyRecipes

Yield 1 1/2 quarts

Number Of Ingredients 6

1?½ pounds fresh mushrooms, cleaned and finely chopped
½ teaspoon salt
¼ teaspoon pepper
1?½ quarts water
¾ teaspoon beef broth and sauce concentrate
1 to 2 tablespoons dry vermouth

Steps:

  • Combine mushrooms, salt, pepper, and water in a large Dutch oven. Place over medium heat, and bring to a boil. Reduce heat; cover and simmer 2 hours. Remove from heat, and cool slightly.
  • Strain mixture into a large saucepan; remove and reserve mushrooms for other uses. Place soup over medium heat, and stir in beef broth and sauce concentrate; heat thoroughly. Stir in vermouth, and serve soup warm or chilled as an appetizer.

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