Exotic Mushroom Broth Recipes

EXOTIC MUSHROOMS AND TARRAGON CREAM

Steps:

• Place the chicken broth in a 4 quart casserole and bring to the boil. Add the carrots and celery and simmer for 10 minutes. Mean put he butter in a saute pan and begin to cook the shallots over medium heat. Add the mushrooms to the pan and cook over high heat for 5 minutes .
• Add the cream to the pot over broth and vegetables and then add the Sauteed mushrooms to the pot. Simmer this for 5 minutes before adding the chicken and continuing to cook for 20 minutes. Add the tarragon and place into single serving crocks or bowls and top each one with a biscuit.

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

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.