You may also like
Categories:
shallots garlic beef broth water morel mushrooms porcini mushrooms thyme shiitake mushrooms flat-leafed parsley sherry
Viewed: 81 - Published at: 6 years agoIngredients
- 5 shallots
- 2 garlic cloves
- 10 cups beef broth
- 6 cups water
- 1 cup dried morel mushrooms* (about 1 ounce)
- 1 cup dried porcini mushrooms* (about 1 ounce)
- 1 teaspoon fresh thyme leaves
- 8 ounces fresh shiitake mushrooms
- 1/4 cup packed fresh flat-leafed parsley leaves
- 1/4 cup medium-dry Sherry
- *available at specialty foods shops and by mail order from Marche aux Delices,
Method
- 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.
