Eggless Mushroom Broth
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Learn more āIngredients
6 servings
- 1 oz dried shiitake mushrooms
- 10 cup water
- 1 tbsp olive oil
- 1 lb cremini mushrooms, roughly chopped
- 2 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 1 medium yellow onion, quartered
- 6 cloves garlic, smashed
- 2 tbsp apple cider vinegar
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Ā½ cup fresh parsley, stems and leaves
- 1 tsp ground turmeric
- Ā½ tsp ground ginger
- 2 bay leaves
- 1 tsp salt, plus more to taste
Instructions
- 1
Place the dried shiitake mushrooms in a heatproof bowl and pour the 2 cups of boiling water over them. Let steep for 20 minutes, until the mushrooms are fully softened and the liquid is deep brown. Lift the mushrooms out and roughly chop them; reserve the soaking liquid, pouring it carefully to leave any grit behind in the bowl.
- 2
Heat the olive oil in a large stockpot over medium-high heat until shimmering. Add the cremini mushrooms in a single layer and cook undisturbed for 4ā5 minutes, until deeply browned on the underside. Stir and cook for another 3ā4 minutes, until the mushrooms are browned all over and any released liquid has evaporated.
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