Roasted Mushroom Broth

2016-11-22

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  • Yield : about 2 quarts
  • Ready In : 60m

by Jennifer McGruther

This recipe and following excerpt is from the book Broth and Stock from the Nourished Kitchen.
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Book Review

Roasting strengthens the flavor of mushrooms, amplifying the savory and almost meaty base notes that can give soups a unique foundational richness.Those savory flavors serve as a good match for meat and whole grains. Use this broth as a base for mushrooms soups and stews or in risottos and pilafs. Using a wide variety of mushrooms will improve this broths flavor and complexity. I often use the stems and trimmings of wild mushrooms left over from foraging, as they give the broth a remarkable depth of flavor;  however, using the button or cremini mushrooms easily available year-round in  most grocery stores also yields a lovely broth, as roasting improves their flavor. You don’t need to take the peel of the onion, as it produces a lovely color, just slip the onion in half and drop it in the pot.

Ingredients

  • ¾ mixed mushrooms or mushroom stems, chopped into ½ inch pices
  • 1 yellow onion, skin on and halved crosswize
  • 3 cloves garlic, smashed
  • 1 Tablespoon olive oil
  • 2 quarts cold water or chicken broth
  • ¼ cup dry white wine
  • 6 sprigs thyme

Directions

Step 1

Preheat the oven to 425°F.

Step 2

Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.

Step 3

Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.

Step 4

Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly.Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternately, you can freeze the broth for up to 6 months, making sure to allow plenty of headspace if your using glass jars.

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