Bouillon Of Wild Mushrooms And Coriander

Name: Bouillon Of Wild Mushrooms And Coriander
Total time: 2 h
Yield: Four servings
Ingredients: 1 pound shiitake mushrooms, coarsely chopped; 1/2 head garlic, peeled and crushed; 1 medium onion, quartered; 1 pound fresh ripe tomatoes, quartered; 8 stems fresh coriander; 1 1/2 quarts water; 1 1/2 teaspoons salt; Freshly ground pepper to taste; 1/4 cup Madeira; 1 cup mixed wild mushrooms, stemmed and thinly sliced; 8 coriander leaves

By Molly O'Neill

Total Time: About 2 hours
Rating: (0)
Comments: Read comments

Featured in: FOOD; CHANGING OF THE GARDEN

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Four servings

1pound shiitake mushrooms, coarsely chopped
½head garlic, peeled and crushed
1medium onion, quartered
1pound fresh ripe tomatoes, quartered
8stems fresh coriander
1½quarts water
1½teaspoons salt
Freshly ground pepper to taste
¼cup Madeira
1cup mixed wild mushrooms, stemmed and thinly sliced
8coriander leaves

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain the broth through a fine sieve lined with cheesecloth. Cleanthe pot, add the broth and place over medium-high heat. Simmer rapidly until reduced to 2 cups, about 20 minutes. Strain again. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
Step 2
Heat the Madeira in a medium skillet over medium heat. Add the wild mushrooms and cook until softened, about 3 minutes. Season with the remaining ½ teaspoon salt and pepper. Divide the mushrooms and the coriander leaves among 4 bowls. Ladle in the broth and serve immediately.