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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Brodo, A Bone Broth Cookbook, reviewed

First of all, before I even get into the content of this book, or how I felt about it, I have to get something off of my chest; I hate the term “bone broth,” it's a misnomer. The very words are going to send vegetarians fleeing, and with good reason as it tends to present a rather frightening image. It may also have you thinking that meatless broths are not included in this book. After all, mushrooms have no bones, vegetables have no bones, clams have no bones (a shell is not a bone, don't argue with me). And, call me old fashioned, but I grew up with the word “stock” (as in beef, chicken, and vegetable), and am likely to continue calling it as such. Whew. I feel much better now.

Marco Canora's book Brodo, A Bone Broth Cookbook is a must have, no bones about it (if you'll pardon the pun). This is a book that should be on the shelves of every home cook, its importance being similar to that of Irma Rombach's Joy of Cooking. The key ingredient in any soup or stew, in many sauces and casseroles, is a good stock base. This book teaches you how to make that base. Forget the flavorless stocks that you've been buying in cartons or cans, buy this book instead, and delve into the fascinating world of making your own. The depth of flavor, not to mention added nutrition that homemade stock is going to give your dishes is going to be remarkable. While there are many differences between a good cook and an average one, one of the main ones is a good quality stock. Making your own is going to improve every dish that you prepare.

This book has an interesting back story. Canora, after a health scare years ago, decided to add more nutrition to his diet via flavorful broths. This endeavor was a success, and, because he wanted to share his knowledge, began selling his flavorful broths by the cupful from a window in his East Village restaurant. It was a hit, and thus this book was born. It is no secret that broths are healthful. Grandma knew this years ago when she'd bring you chicken soup any time you were ailing. Now there is actual science behind the healing properties of this healthful liquid. The great value of this book, of course, is in teaching you how to do it.

This book is equal part text and recipes. You will learn a lot about the author, his experiences, and absolutely everything you have every wanted to know about broth. You will learn how to put your own personal spin on the broths through the addition of various add-ins and infusions. In addition to recipes for the broth itself, you will also find recipes for using the broths such as delicious risottos, and what a difference homemade broth is going to make in your next batch of risotto!

The recipes in this book are for making large (read: 9 quarts in some cases) of broth. Don't be put off by this. Recipes can be halved or quartered. I was particularly intrigued by the mushroom broth because I love all things mushroom, and am always looking for ways to improve my homemade mushroom soup, so made this recipe first. I pulled a four-quart stock pot out of the cupboard and adjusted the quantity of ingredients accordingly. It was marvelous!

One thing I found here is that even a seasoned veteran like me can learn something new. In all of my years of making stock, I had never roasted or seared any of the vegetables beforehand. Learning this technique alone is well worth the cost of the book. What an amazing richness this gives even the simplest of broths!

Highly recommended.

Disclaimer: I was provided with a complimentary copy of this book by Blogging for Books in exchange for an honest review.