Medicinal Mushroom Broth Recipes

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MEDICINAL MUSHROOM BROTH RECIPE



Medicinal Mushroom Broth Recipe image

A wide variety of medicinal mushrooms gives this mushroom broth a deeply rich, savory flavor while roasted garlic and onions give it a little touch of sweetness and sage a bright, vibrant flavor. Medicinal mushrooms combine with sage and astragalus of a gentle, nourishing broth.

Provided by Jenny McGruther

Categories     Broth

Time 6h50m

Number Of Ingredients 13

2 pounds chicken bones
1 medium yellow onion ((halved))
3 bulbs garlic ((halved))
3 medium celery ribs ((chopped int 2-inch pieces))
1 tablespoon extra virgin olive oil
8 slices dried reishi mushroom
10 dried shiitake mushrooms
1/4 cup dried chaga mushrooms
3 slices astragalus root
3 tablespoons dulse flakes
1 cup white wine
4 quarts water
10 medium sage leaves

Steps:

  • Heat the oven to 300 F, and line a rimmed baking sheet with parchment paper.
  • Arrange the chicken bones, onion, garlic, celery, medicinal mushrooms, and astragalus on the baking sheet. Sprinkle them with dulse flakes, and then drizzle the olive oil over them. Slow-roast the ingredients together until fragrant, about 45 minutes.
  • Transfer the contents of the baking sheet to a stock pot or Dutch oven, and then pour in the wine and water. Bring to a boil over medium-high heat, and then immediately turn down the temperature to medium low and simmer, uncovered, at least 6 and up to 8 hours. Stir in the sage leaves about 20 minutes before turning off the heat.
  • Turn off the heat, strain the broth and discard the solids. Serve immediately, or store in the fridge up to 5 days and in the freezer up to 3 months. Adjust seasoning with fine sea salt before serving.

Nutrition Facts : Calories 38 kcal, Carbohydrate 3 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 71 mg, Sugar 1 g, ServingSize 1 serving

MUSHROOM BROTH



Mushroom Broth image

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Provided by wsf

Categories     Soups, Stews and Chili Recipes     Broth and Stock Recipes

Time 55m

Yield 5

Number Of Ingredients 9

12 cups water
3 pounds earthy mushrooms
3 stalks celery, roughly chopped
2 large onions, roughly chopped
2 carrots, roughly chopped
1 bouquet garni
3 cloves garlic
2 bay leaves
salt and ground black pepper to taste

Steps:

  • Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
  • Strain stock into a jar, discard vegetables, and your stock is good to go.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 20.2 g, Fat 1.2 g, Fiber 6.2 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 104.3 mg, Sugar 8.8 g

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