Mushroom Broth

Easy Vegan Mushroom Broth. Thank you For Watching! Full Recipe Below!

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Mushroom Broth

Prep Time: 5 Minutes
Cook Time: 1 Hour 10 Minutes
Total Time: 1 Hour 15 Minutes
Yield: 8 Cups


1 1/2 Cup (30g) Dried Mushrooms
1 Large Onion, Roughly Chopped
4 Cloves of Garlic
3 Cups of Mushrooms, Roughly Chopped (plus any extra stems you might have)
3 sprigs of thyme
1 Star Anise
1 Bay Leaf
5 Peppercorns
10 Cups of Water
1/4 Cup Soy Sauce

In a bowl, add dried mushrooms. Add enough hot water to cover the mushrooms. Set them aside white you start the broth.

In a large pot, heat oil over medium heat. Then add onions and garlic, sauté for 2 minutes. Add mushrooms (and mushroom stems). Cook for about 5-10 minutes. Add the thyme, star anise, bay leaf, peppercorns, dried mushrooms with the liquid, and 10 cups of water. Bring to a boil, then reduce the heat and simmer for 40 minutes to 1 hour.

Remove the mushrooms with a slotted spoon. (I saved the mushrooms and used them in other things (like pasta sauce). They still tasted really good, so be sure not to waste them!) Pour the liquid into a container through a fine sieve or a strainer with cheesecloth. Enjoy! You could either use it right away, refrigerate it for 1-2 weeks or freeze it for later!

Note: The broth tastes really good with a little miso added to it.

Music: https://soundcloud.com/lakeyinspired/rainy-day

Тэги:

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