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Shiitake Mushroom Broth

Shiitake Mushroom Broth
YIELDS
4 servings
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Ingredients

5
dried shiitake mushrooms
2
cup fresh shiitake mushrooms
4
cup chicken stock
¼
cup dry sherry
1
small onion, quartered
4
clove garlic
1
bay leaf
½
tsp peppercorns
¼
tsp dried thyme
1
tsp white wine vinegar
2
tsp chopped fresh chives or green onions
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Directions

Step 1

In small bowl, cover dried shiitake mushrooms with ½ cup (125 mL) warm water; let stand until softened, about 15 minutes.

Step 2

Meanwhile, slice stems off fresh shiitakes; place stems in saucepan and set caps aside. Add chicken stock, 1 cup (250 mL) water, dry sherry, onion, garlic, bay leaf, peppercorns and thyme to pan. Bring to simmer; cover and simmer for 30 minutes.

Step 3

Meanwhile, reserving liquid, remove soaked mushrooms and slice off stems; discard stems. Slice soaked and fresh shiitake caps thinly; set aside. Strain stock mixture into clean saucepan. Using sieve lined with coffee filter or triple layer of cheesecloth, strain reserved mushroom soaking liquid into pan.

Step 4

Add mushrooms and bring to simmer; cover and cook until tender, about 10 minutes. Stir in vinegar. (Make-ahead: Let cool. Refrigerate in airtight container for up to 24 hours; gently reheat to serve.) Ladle into warmed bowls; garnish with chives.

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