/wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png 0 0 Leo Keijzer /wp-content/uploads/2016/12/Cook-Your-Life-Logo-687x1030.png Leo Keijzer2016-11-10 10:37:002020-09-18 15:31:48Mushroom broth
- 1 kg Champignon
- 10 g Porcini
- 1 tsp Zout
- 5 l Groentebouillon
- 1 pieces bay leaf
- 4 pieces Allspice
- 1 twig Tijm
- 6 pieces Peper
- 4 dl Sherry
- Rub the champignons until clean and cut a small piece from its stem. Cut into slices and place a handful aside. Crumble the dried mushrooms as well as possible. Add the champignons and dried mushrooms in a bowl together with salt. Mix well, cover with a cloth and allow to rest overnight in a cool place. The longer the mushrooms rest, the better the taste. Make sure the bowl is not covered airtight and that the temperature is not higher than 12°C.
- Place the mushroom mixture in a large pan and add the vegetable broth, bay leaf, allspice, thyme (place a couple of leaves aside) and the pepper grains. Boil for 2 approx. 2 hours on low heat in order to infuse the aroma. Cover a sieve with a moist kitchen cloth. Sieve the broth and press down what remains in the cloth. Season the broth with sherry. Rub the left-over champignons until clean. Cut in thin slices and add to the broth. Sprinkle the left-over thyme leaves over the broth.
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