Mushroom Broth Recipe
Dec 05, 2024
There is no better healing remedy than a pot of broth and there is no better time to be making broth for your health. This nutrient-dense Mushroom broth is the powerhouse dish for this time of year to top up levels of natural vitamin D and plant-based protein.
What you will need:
- 1 1/2 pounds (680 g) button mushrooms including stems
- 1/2 pound (225 g) white onions, but into large dice
- 1 pound (445 g), dark green parts, leeks removed, cut into large dice
- 1/2 pound (225 g ) carrots, cut into large dice
- 1 small celery root, peeled, coarsely chopped
- 3 tablespoons of grapeseed oil
- 1/2 cup (120 ml) dry white wine
- 2.8 L filtered water, cold
- 2 sprigs of thyme
- 4 springs of flat-leaf parsley
- 12 black peppercorns
- 2 bay leafs
- sea salt to taste
What to do:
- Start by chopping the mushrooms in a food processor or by hand. If you are looking for a more flavourful stock then reduce the liquid after straining until the correct concentrations are desired.
- In a medium stock pot heat the oil over a medium heat.
- When the oil is hot add the vegetables and cook until softened, roughly 5-8 minutes.
- Add the water and herbs to the pot; add more water to cover the vegetables if necessary. Slowly bring to a gentle boil, then lower the heat to maintain a simmer, skimming the surface as soon as a scum appears. Cook for 45 mins.
- Let the stock rest for 45 mins: line a fine-mesh strainer with cheese cloth and set it on the lid of a container large enough to hold the liquid contents of the pot. Carefully ladle the stock from the pot into a container, leaving any cloudy liquid at the bottom of the pot. Discard the solids.
