quick porcini mushroom stock
(makes about 4 cups)
what you’ll need:
- 1 tsp (5 mL) Avocado Oil
- ½ cup (125 mL) Dried Porcini Mushrooms (see tips)
- 1 Arbol Chilli
- 8 cups (2 L) Water
- 1 tbsp (15 mL) Sea Salt
instructions:
1. Warm a large saucepan over medium/high heat.
2. Add oil, mushrooms and chilli. Stirring often sauté until mushrooms become fragrant; about 1-2 minutes.
3. Add water and bring to a boil.
4. Turn heat to low and simmer until liquid has reduced by half; about 45-60 minutes.
5. Add salt and stir to combine.
6. Remove from heat and use immediately or cool to room temperature and store in the refrigerator for up to 5 days or freeze for up to 3 months.
chef jordan’s tips:
- Dried Shiitake and Chanterelle mushrooms substitute well for Porcini in this recipe.
