Most edible mushrooms I find usually end up on our dinner table the day they are found. Except for Porcini…they’re invaluable to me and I try to dry every single usable one I can get my hands on.
From there I use them to make powders, salts or broths for any number of dishes. This is my go to Porcini Broth for Polish soups, stews and even risottos. It’s a recipe that’s easy and affordable to pull off, as long as you have dried Porcini on hand.
Porcini Broth
PREP TIME: 5 MINUTES ● COOK TIME: 40 MINUTES ● SERVES 6
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Special equipment
Cheese Cloth
Ingredients
2 celery ribs, chopped
1 Bay Leaf (preferably fresh Bay Laurel)
1 large carrot, chopped
1 bunch of scallions, chopped
2 large shallots, chopped
¼ cup dried Porcini, packed
6 cups water
Salt (see Notes)
instructions
- 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 a fresh one handy.
Living where I do, I know that I am rather fortunate in regards to fresh Porcini. Worst case scenario I usually score at least a few pounds when the winter rains come and our mushroom season roars 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 happen to live in my neck of the woods you can obtain dried Porcini at Surf Market Gualala as well as both Harvest Markets in Fort Bragg and downtown Mendocino.
