Porcini Broth

Living where I used to, I was rather fortunate in regards to fresh Porcini. Worst case scenario I used to score at least a few pounds when the winter rains came and the mushroom season roared into action. However, there are many options for getting your hands on some dried Porcini of your very own. I’d recommend checking in with the good folks at Far West Fungi as they often have a good selection of dried Porcini as well as other amazing mushroom related products. If you live along the Mendonoma Coast you can obtain dried Porcini at Surf Market in Gualala, California as well as both Harvest Markets in Fort Bragg and downtown Mendocino. Here in Covington, Kentucky you can get your hands on some via the fine folks at Dee Felice Market in Mainstrasse.

Porcini Broth

Cuisine: Polish, CalifornianDifficulty: Easy
Servings

1

servings
Prep time

5

minutes
Cooking time

40

minutes

INGREDIENTS

  • Special Equipment
  • Cheesecloth

  • Ingredients
  • 2 celery ribs, chopped

  • 1 Bay Leaf (preferably fresh California Bay Laurel)

  • 1 large carrot, chopped

  • 1 bunch of scallions, chopped

  • 2 large shallots, chopped

  • ¼ cup dried Porcini, packed

  • 6 cups water

  • Salt, to taste (see notes)

Directions

  • Using the cheese cloth, create a parcel for the dried Porcini and close/tie tightly.
  • Add everything to a soup pan and bring to a boil.
  • Reduce heat and simmer on low, covered, for 40 minutes.
  • Remove the Porcini parcel and reserve the reconstituted Porcini for another use.
  • Strain out the remaining solids.
  • The broth will be at its best if used immediately but it can be stored in the refrigerator for up to a week.

Notes

  • I know it might sound non-committal or like a cop-out on my part, but the amount of salt to use in this broth is really wide open and completely up to you. Ultimately, I’d advise really thinking about what the broth will be used for in the end. For example, I do not add any salt whatsoever when I am going to use it for bowls of Miso Soup (Porcini Broth and Miso are a match made in heaven, by the way). When I want to use it for a risotto or other kind of soup I might add a teaspoon or two of fine sea salt.
  • 2 regular dried Bay Leaves will more than do if you don’t have any fresh handy.
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