Mushroom Broth And Syrup Recipes

MUSHROOM BROTH

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.

BLACK BARLEY WITH MUSHROOM BROTH

Steps:

• Place barley in a medium bowl and add 3 cups cold water to cover. Cover and chill at least 12 hours.
• Drain barley, reserving soaking liquid. Bring barley, mushroom stems, bay leaves, and 5 cups water to a boil in a large saucepan. Add 1 Tbsp. salt, then reduce heat and simmer very gently, stirring occasionally, until barley is tender and liquid is almost completely evaporated, 80-90 minutes. Drain and transfer to a rimmed baking sheet to cool. Pluck out mushroom stems and bay leaves and discard.
• While the barley is cooking, bring a medium saucepan of water to a boil and gently lower eggs into boiling water. Cook 6 minutes; transfer eggs to a bowl of ice water with a slotted spoon and let cool. Carefully peel; set aside.
• Thinly slice mushroom caps and place half in a medium saucepan with reserved barley soaking liquid. Bring to a boil, then simmer until soaking liquid has taken on mushroom flavor, 10-12 minutes. Season with salt. Strain through a fine-mesh sieve into a medium bowl.
• Divide barley among bowls. Top with radish and remaining sliced mushrooms. Cut eggs in half lengthwise and tuck into barley, yolk sides up. Nestle kimchi next to eggs. Pour mushroom broth over, dividing evenly. Garnish with cilantro and drizzle with oil.
• Do Ahead
• Barley can be soaked 1 day ahead. Keep chilled.

MUSHROOM SYRUP

Steps:

• In a large skillet, heat the oil until shimmering. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes. Add the water and broth and bring to a boil over high heat. Boil until reduced to 1 cup, about 10-15 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, about 7 minutes.
• Serve with fish, steak, chicken, or veal.
• To make ahead:.
• The Mushroom Syrup can be refrigerated overnight. Melt it in a microwave oven before serving.

WILD MUSHROOM BROTH

Steps:

• Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.
• Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

MUSHROOM BROTH

Steps:

• Place all the ingredients in a soup pot. Cover with half a gallon of cold water, place over low heat and simmer for 2 hours, until the liquid has reduced by half. Strain, cool and refrigerate.

EXOTIC MUSHROOM BROTH

Steps:

• Chop shallots and slice garlic. In a 6-quart kettle bring broth and water to a boil with shallots, garlic, dried mushrooms, and thyme and cook at a bare simmer 1 hour. Line a large sieve with a double thickness of cheesecloth or dampened paper towels and pour liquid through sieve into a large bowl. Press hard on solids and discard. Broth may be made 3 days ahead and chilled, covered.
• Discard shiitake stems and thinly slice caps. In cleaned kettle simmer broth, shiitake caps, parsley, and Sherry, stirring occasionally, 10 minutes, or until mushrooms are tender, and season with salt and pepper.

MUSHROOM BROTH AND SYRUP

Steps:

• In a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. Add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized.
• Add the shallots and the garlic, and just enough water to cover the mushrooms. Add the parsley and scrape the brown bits. Transfer the vegetables and broth to a smaller pot.
• Bring to a boil over med high heat and boil for 15 minutes. Strain broth with a fine mesh strainer. It will be brown in color.
• Syrup:.
• Reduce over high heat by cooking 10 minutes longer until just a syrup remains. About 1/2 cup. It will resemble a veal demi glace. Serve alone as an intensely flavored sauce.
• For milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. Note this will give a broken sauce effect creating a gold and brown sauce.