MUSHROOM BROTH RECIPE 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 - NYT COOKING



Mushroom Broth Recipe - NYT Cooking image

Provided by Molly O'Neill

Total Time 2 hours 15 minutes

Yield One quart

Number Of Ingredients 6

Stems from 6 pounds of mushrooms
1 small white onion
1 teaspoon soy sauce
4 black peppercorns
1/2 teaspoon dried thyme
1 bay leaf

Steps:

  • Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.

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