Mushroom broth from dried mushrooms
6 servings
140 minutes
Mushroom broth made from dried mushrooms is a classic dish of European cuisine that dates back to ancient times when people preserved mushrooms for winter by drying them to retain their aroma and nutritional value. Thick and rich, this broth has a deep, woody flavor of dried mushrooms that harmonizes with the gentle sweetness of boiled onions. It can be used as a base for soups, sauces, or even served as a standalone dish with aromatic croutons. With its intense mushroom aroma and richness of flavor nuances, it is perfect for cold days, filling the home with coziness and warmth.
1
Soak dried mushrooms in warm water, place them in a pot, add a halved onion, cover with cold water, and simmer for 2 to 2.5 hours. To speed up cooking, mushrooms can be soaked in cold water for 1-2 hours before cooking.
- Dried mushrooms: 50 g
- Water: 3 l
2
Strain the prepared broth, rinse the mushrooms with cold water, chop them finely, and add to the soup made from mushroom broth.
- Dried mushrooms: 50 g
