Ingredients: (Yields 5-6 cups)
2 cups dried mushrooms (shiitake or a mix of dried varieties, rinsed to remove debris))
3 cups low-sodium vegetable broth
4 cups water
1 teaspoon olive oil
1/2 small onion (sautéed)
4 cloves garlic (2 minced and sautéed, 2 whole)
4 whole cloves
1 bay leaf
1 slice fresh ginger
1 small piece kombu
1/2 teaspoon black peppercorns
1/2 teaspoon thyme
Salt and pepper, to taste
Instructions:
1. Heat olive oil in a large pot over medium heat.
2. Sauté the minced garlic and onion until fragrant and lightly golden.
3. Add the mushrooms, whole garlic cloves, whole cloves, bay leaf, ginger, kombu, black peppercorns, thyme and 4 cups of water.
4. Bring to a boil, then reduce the heat to low. Partially cover and simmer gently for 2 1/2 hours.
5. After 2 1/2 hours, stir in the vegetable broth and continue simmering for another 30 minutes to blend the flavors without over-concentrating the broth.
6. After the final simmer, remove the pot from heat and let the broth cool slightly.
7. Strain the liquid through a fine-mesh sieve or cheesecloth into a clean container, pressing the mushrooms gently to extract all the liquid.
8. Let the broth cool completely before transferring it to airtight containers for storage or enjoy it right away.
Profile: Dried Mushrooms
Dried mushrooms, especially shiitake, are a powerhouse of umami, making them a favorite in plant-based cooking. Shiitake mushrooms, in particular, are rich in B vitamins, selenium, and polysaccharides, supporting the immune system and adding a savory, earthy depth to any dish. When simmered in broth, they release their flavor fully, creating a robust and versatile base. If you have more time, simmering the broth for even longer (4 to 6 hours) can deepen the flavors further, resulting in an even richer, more concentrated broth.
This broth can be refrigerated in airtight containers for up to 5 days or frozen in portions for up to 3 months, allowing you to enjoy its versatility whenever you need it. 🌱 Learn more about the health benefits of shiitake mushrooms in this article.
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