A robust, slow simmered, clear broth of mushrooms packed with that coveted umami flavour and nutrients is perfect for sipping from a big, huggable mug on a particularly cold day. Great for vegans!
- 3 tablespoons macadamia oil
- 2 leeks, trimmed and sliced
- 5 garlic cloves, skin on and crushed
- 1 inch piece of ginger, sliced
- 1 large bay leaf
- 250g Swiss brown mushrooms
- 150g shiitake mushrooms
- 100g oyster or pine mushrooms
- 20g dried mixed forest or porcini mushrooms
- 2 litres water
- 2 ½ teaspoons sea salt flakes
- 5 sprigs of thyme
- Roughly chop all the mushrooms.
- Heat oil in a 3.2lt cast iron casserole on high. Add leek, garlic, ginger and bay leaf. Sauté for a minute until leek starts caramelizing. Reduce heat to medium and add the mushrooms. Cook for a couple of minutes, stirring constantly until mushrooms are glazed and starting to sweat. Add the thyme, water and salt.
- Reduce heat to low, cover with a lid and simmer for an hour. Strain the broth into a large jug. Enjoy hot, topped with chives or pack away in glass jars for later.
- Broth will keep in glass jars in the fridge for up to 3 days. Broth will freeze well in freezer safe containers for up to 2 months.