Wondrous chef Taren Coulter created this beautiful recipe for us...
"The divine power of mushrooms! This concentrated broth is complex, rich, and of utmost nourishment. I love to enjoy this when I need a pick me up physically or mentally. Ingredients are really interchangeable, so you can use this recipe as a guide and get creative with what you have at home. The world is your oyster!" Find her website here!
1 pound of mixed mushrooms- I am using Shiitake, Oyster, Crimini, Hen of the woods, Beech
- 1 yellow onion
- 4 whole spring onion, stems included
- 2 whole green garlic, stems included
- 2 leeks
- 1 whole garlic head
- ½ fennel bulb
- 4 carrots
- 2” knob of ginger
- 2” piece of kombu seaweed
- 2 bay leaves
- 4 sprigs of thyme
- Small bunch of parsley
- 10 whole peppercorns
- Generous pinch of sea salt
- 3 quarts of water
- ⅔ cup white wine
- Sunflower oil or any neutral oil for roasting and sauteing
- Reserve for serving: Rainbo Chaga, chickpea miso, full fat coconut milk
- Heat oven to 425 f.
- Chop veggies and alliums how ever you like, does not need to be anything fancy! Reserve the stems of the spring onions and the whole green garlic bulbs for sauteing
- Toss with a bit of oil and place straight onto your baking sheet and into the oven for about 20 minutes or until golden brown - keep an eye on them!
- While the veggies are roasting, you will need two separate pans to saute the reserved alliums(spring onion stems/green garlic) and the mushrooms. I like to gently tear my mushrooms, making sure not to bruise any of them before sauteeing
- Turn your pans onto low heat
- Add a bit of oil to the pan
- Add your alliums to one pan and mushrooms to the other let them sit undisturbed for a bit. Let that flavor slowly come out!
- Once they become fragrant, give them a nice stir and let sit for maybe another 7 minutes undisturbed
- Next, deglaze the pans
- ⅓ cup white wine into each pan, your kitchen will smell amazing..
- Give them another nice stir, be sure to keep the heat on low and not to burn anything!
- By this time everything in the oven should be roasted
- Get your big pot out and 3 quarts of water ready!
- Set pot on low heat- we want to bring the pot to a nice simmer. Nothing more, nothing less
- Everything into the pot they go
- Add all of the spices, herbs, ginger, salt , kombu etc
- Let the broth simmer for 45 min with the lid on
- Strain and then compost the cooked components if you can please! Or use for another stock!
- You should be left with about 2 ½ quarts of concentrated broth
- Let cool before keeping in the fridge for up to 5 days
To Serve for 1:
- Add 16oz of broth to a blender, 4 ml Chaga tincture, 2 tsp chickpea miso, splash of full fat coconut milk
- Blend thoroughly until miso is completely emulsified and reheat over a pot if needed
- Chef Kisses!