Porcini Broth
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup crumbled dry porcini (about 4 grams)
- 1small onion, sliced
- 6scallions, roughly chopped
- 1celery stalk, roughly chopped
- 1carrot, roughly chopped
- 1bay leaf
Nutritional analysis per serving (1 servings)
3 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put all ingredients in a sauce pan. Cover with 4 cups water and bring to a boil. Reduce heat and simmer for 30 minutes. Strain. Broth may be made in advance and will keep a week, refrigerated.
Private Notes
Comments
Surprised at great flavor to be had from such a simple and short simmer broth! Very versatile in any recipe calling for mushroom or veggie broth. Inexpensive too given it takes only 4 grams dry porcini. NOTES: 1) I've subbed a good size leek for the onions & scallion with good outcome. 2) A few whole black peppercorns added in is good too. 3) Partially covering during simmer helps maintain volume but in general plan on 3 'plus' Cups yield. 4) Freezes well.
If you have a spice grinder, turn your dried mushrooms into powder. Then all of the mushroom stays with the broth. I keep a jar of porcini powder in the cabinet to sprinkle into any mushroom recipe. It adds great flavor without the rehydration step.
Used for Fresh & wild mushroom stew NYT recipe here--1/2 recipe. Northwest mixed dried mushrooms worked fine.
The broth smells a bit stinky. Is that how it is supposed to smell?
Simple and delish. I was out of bay leaves and celery, but made it exactly as written otherwise. I also used a variety of stems from a bunch of wild mushrooms and added those to the stock.
If you have a spice grinder, turn your dried mushrooms into powder. Then all of the mushroom stays with the broth. I keep a jar of porcini powder in the cabinet to sprinkle into any mushroom recipe. It adds great flavor without the rehydration step.
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