Wild Mushroom Broth

Total Time:
30 min
Prep:
20 min
Cook:
10 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 1 ounce dried porcini
  • 1 cup warm water
  • 2 tablespoons minced shallots
  • 1 tablespoon olive oil
  • 1/4 pound mixed wild and domestic mushrooms or one or the other, all but 2 domestic mushroom caps cut into thin slices
  • 2 cups chicken broth
  • Salt and pepper
Directions
  • Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender. (Take advantage of this time to make your scallop and raddichio salad.)

  • Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve.

  • Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom.


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