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MUSHROOM BROTH


  • Author: Sneh Roy
  • Prep Time: 15 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 1 litre 1x
  • Category: Dinner, Winter
  • Cuisine: Vegan, Gluten Free

Description

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!


Ingredients

  • 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

Instructions

  1. Roughly chop all the mushrooms.
  2. 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.
  3. 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.
  4. 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.