This amazing stock looks and tastes like beef broth, but it is a snap to make and completely vegetarian. Porcini mushrooms are high in protein, vitamins, minerals and dietary fibre. They taste nutty and slightly meaty. Since they have not been successfully grown in cultivation, porcini mushrooms are most often dried, packaged and distributed worldwide.
1/4 oz dried porcini
2 cups boiling water
12 cups water
1/2 cup nutritional yeast
1/4 cup soy sauce (gluten-free optional)
2 Tbsp. Blackstrap molasses
1 tsp. garlic powder
1 tsp. onion powder
1/8 tsp. black pepper
2 bay leaves
1. Place porcini in boiling water and steep for 15 minutes. Strain through a coffee filter, reserving liquid (you can save the mushrooms if they are not too gritty or sandy.
2. Combine porcini liquid with remaining ingredients in a large stockpot. Bring to a boil, reduce heat and simmer 5 minutes. Remove bay leaves.
Yield: 3 litres
I was given this recipe by Red Seal Chef Sara Harrel when I took Vegetarian Culinary Arts at George Brown College.
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