In the cool months of winter, mushrooms are at their best; sometimes, for the forager, a day’s harvest is more than can eaten in a few meals. While some mushrooms can be dehydrated, others, like Chanterelles, do not rehydrate well. This recipe is made for just such a bounty; however, it is very nearly as good when made from mushrooms that can be foraged from the shelves of a local grocery, or the stalls of a farmer’s market. The mushroom stems that might otherwise be discarded after making certain dishes are still full of flavor, and are a welcome addition to the broth, as are a splash of white wine, and a strip of Kombu. Roasting the mushrooms adds another layer of flavor, warm and full. This broth can be frozen for longer term storage, used in risottos, as a base for other soups, or simply enjoyed as it is, steaming in a bowl cupped in your hands. It also makes a wonderful base for a vegetarian gravy or sauce.
Inspiration for this broth comes from Jennifer Mc Gruther’s latest, Broth and Stock from the Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them, though we haven taken some liberty with the recipe. It makes about half a gallon of broth.
At this point, the broth can be enjoyed as is; float a few elegant roasted mushroom bits on the surface, and salt to taste. Alternatively, the brine can be poured into straight-sided canning jars and frozen for long term storage, or kept fresh in the refrigerator for a few days.
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