Porcini mushroom broth
4 servings
50 minutes
White mushroom broth is a refined dish infused with the aroma of the forest. This delicate broth, obtained by slow simmering of mushrooms, offers a rich flavor with woody and nutty notes. White mushrooms, known for their meaty texture and vibrant aroma, transform a simple broth into a true culinary masterpiece. This recipe has roots in the ancient traditions of Russian and European cuisine, where broths served as the foundation for many dishes. It can be enjoyed as a standalone dish complemented with fresh herbs or as a base for soups and sauces. Served hot, it warms and invigorates, while its rich flavor makes it an ideal companion for cold evenings.
1
Cut the mushrooms into 4 pieces and place them in the food processor. Chop into small pieces in batches and transfer to a large pot.
- White mushrooms: 900 g
2
Finely chop the onion and add it to the mushrooms along with water and salt. Bring to a boil, reduce the heat, and simmer uncovered for about 2 hours.
- Onion: 2 heads
- Water: 2 l
- Salt: 1 teaspoon
3
Strain the mass through a sieve into a large bowl, lightly squeezing the mushrooms. The broth should yield about 5 cups. If it's less, add water; if more, cook further until the volume reduces to 5 cups.
- Water: 2 l