Mushroom Broth

Earlier this month I told you about Marco Canora’s amazing book on bone broth called Brodo, and provided you with the recipe for his mushroom broth. Here it is again with my adjustments. I simply cannot recommend this enough. I have come to enjoy it so much that in the afternoon, instead of taking a tea break, I’ve been taking a savory bone broth break with this intensely flavorful and satisfying broth. Yesterday I used what was left of the stock and made mushroom soup. What a tremendous difference it makes to make mushroom soup with mushroom rather than vegetable, chicken, or beef stock. It was so delicious as to be almost intoxicating. I've said it before, and I’ll say it again: Buy this book, and use this book. Even your favorite recipe can be improved with Marco’s delicious homemade broths.

Mushroom Broth

Slightly adapted from Brodo by Marco Canora

5 large onions, peeled

1 t. extra virgin olive oil

2½ lbs. cremini mushrooms, halved

12 celery stalks, scraped and coarsely chopped

6 large carrots, scrubbed and coarsely chopped

2 1/2-ounce packages Melissa’s dried shiitake mushrooms

2 1/2-ounce packages Melissa’s dried porcini mushrooms

5 bay leaves

1/2 bunch fresh thyme

1 T. black peppercorns

Fine sea salt

Cut 2 of the onions in half crosswise. Coarsely chop the 3 remaining onions and set aside. Heat the olive oil in a skillet over high heat. When the oil ripples and the pan begins to smoke, add the halved onions, cut side down, working in batches if necessary to avoid overcrowding the pan and ensure browning. Reduce the heat to medium-high and brown the onions for 4 to 5 minutes without moving them.

Place the browned onions and the rest of the ingredients except the salt in a 16-quart stock pot. Add cold water just to cover. Bring to a boil over high heat and cook for 40 minutes, skimming off any foamy impurities.

Reduce the heat to the lowest setting and simmer for 2 to 3 hours.

Strain the broth through a fine mesh sieve lined with two layers of cheesecloth. Season with salt to taste and allow to cool.

Transfer the cooled broth to storage containers (leaving sediment in the bottom of the pot) and refrigerate for up to 5 days or freeze for up to 6 months.

Makes approximately 9 quarts. Recipe may be halved.

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