Eosinophilic Esophagitis Friendly Restorative Mushroom Broth
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Learn more āIngredients
4 servings
- 1 oz dried shiitake mushrooms
- 10 cup water
- 1 tbsp olive oil
- 1 lb cremini mushrooms, thickly sliced
- 1 medium yellow onion, roughly chopped
- 3 medium carrots, roughly chopped
- 3 stalks celery, roughly chopped
- 6 cloves garlic, smashed
- 1 tbsp fresh ginger, peeled and thinly sliced
- 1 tsp ground turmeric
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 small bunch fresh parsley, stems and leaves
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp salt, plus more to taste
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
- 1 tsp olive oil, for drizzling (optional)
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 amber. Lift the mushrooms out, squeeze gently to release any absorbed liquid back into the bowl, and roughly chop them. Reserve the soaking liquid, leaving behind the last tablespoon or so where any grit has settled.
- 2
Heat the olive oil in a large pot 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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