Wild Mushroom Broth

Good day to you all!

Hope your week is going great. I found a type of wild mushroom in my local vegetable market which looks pretty similar to oyster mushroom. I decided to make a flavor packed mushroom broth and it turned out to be delicious. I made a separate broth base which I poured over my veggies and mushroom while serving. Sharing this recipe is like sharing a cozy, warm hug that this broth will make you feel. Let me know if you try it out as it will motivate me to keep going.

Ingredients:

Mushroom broth base:

  • Garlic cloves- 4 to 5
  • Onion- 40 gm or 1 medium size
  • Spring onion (base white part)- 20 gm
  • Coriander roots- 5 gm
  • Mushroom (chopped)- 25 gm
  • Soya sauce- 1 tsp
  • Water- 500 ml
  • Sesame oil- 2 tbsp
  • Salt
  • Pepper

Vegetable and Mushrooms base:

  • Garlic(sliced)- 2 cloves
  • Ginger(chopped)-3 gm
  • Carrot(sliced)- 30 gm
  • Cos lettuce(sliced)-50 gm
  • Spring onion(sliced)-10 gm
  • Coriander( rough chop)- 5 stems
  • Wild mushroom(rough chop)- 200 gm
  • Sesame oil- 1 tbsp
  • Green chilli(sliced)- 2 to 3
  • Salt
  • Lemon
  • All purpose seasoning

Procedure:

Mushroom broth base

  • Heat up some sesame oil in a heavy bottomed sauce pan. Add in the garlic and saute till golden.
  • Add the onion and stir till translucent. Add the chopped wild mushrooms and fry for some time.
  • Add in the spring onion and coriander. Add the water to the pan along with the soya sauce.
  • Let is simmer for five to seven minutes.
  • Adjust the seasonings and let it simmer for a further few minutes.
  • Strain and keep the broth aside.

Vegetable and Mushroom base:

  • Heat up some sesame oil in the same pan. Add in the ginger and garlic.
  • Saute in high heat. Add the carrot and saute.
  • Add in the mushrooms and saute. Wait till the water released by the mushroom dries up.
  • Add the spring onions, green chilli, coriander and lettuce and toss lightly.
  • Adjust the seasonings.
  • Add a splash of lemon juice and remove from flame.

Divide the veggies and mushrooms into two bowls and pour the hot broth on top. Enjoy!

Bonus Tips:

  • The mushrooms are chopped instead of being sliced so as to emphasize it as well as to impart maximum flavor and mouth feel.
  • The carrots are to be sauteed first as it takes longer to cook.
  • Sesame oil is used for flavor, you can replace it with refined or olive oil.
  • The roots of coriander has bags of flavor and is therefore used to flavor the broth here.
  • The broth may or may not be thickened with a starch such as pasta, rice or cornflour dissolved in water.

Published by Alisha Sarkar

I am a chef who loves her work and this blog is a an extended part of passion to be shared with others.

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