MUSHROOM UMAMI ELIXIR
PREP: 15 minutes (plus simmer time)
YIELD: 4 cups
Ingredients:
- 2 ounces Dried kombu
- 5-6 Dried shiitake mushrooms
- 2 Tbsp. Oil or butter
- 1-pound Fresh shiitake mushrooms (or button or cremini mushrooms), stems or whole
- 1 clove Garlic
- ½ tsp. Kosher salt
INSTRUCTIONS:
- In a small bowl, cover the kombu and dried shiitake mushrooms with boiling water and set aside for one hour.
- In a medium-sized stockpot, add the oil or butter, and sauté the mushrooms until browned.
- Stir in the salt and garlic for one minute.
- Add the kombu and dried shiitake mushrooms, along with the soaking liquid and 8 cups of fresh water and bring to a simmer.
- Simmer on low for an hour.
- Remove the kombu, raise the heat and reduce to 4 cups of liquid.
- Strain and set aside to cool.
- Store in an airtight container for up to one week or freeze in a freezer safe container for up to six months.
