Recipe courtesy of Michele Urvater
Wild Mushroom Broth
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 211
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 24
- Dietary Fiber
- 3
- Sugar
- 6
- Protein
- 10
- Cholesterol
- 7
- Sodium
- 1041
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
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.