Cocina mexicana
Mushroom Broth — Wild Mushrooms in Vegetable Broth
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 40 min · Difficulty: Medium
Ingredients
- 40 g seasonal wild mushrooms (mix), fresh or dried
- 1.5 liters vegetable broth
- 2 cloves garlic
- 1 onion
- Fresh ginger to taste
- 1 tablespoon miso or soy sauce
- 2 tablespoons olive oil, salt and pepper
- Chives and seeds for garnish
Simbiosis Products Used
- Dried Gourmet Wild Mushrooms
- Optional functional boost: Bulk Reishi Powder (Ganoderma lucidum)
Preparation
- If using dried mushrooms, hydrate them for 20 minutes in hot water and reserve the soaking water.
- Sauté the garlic, onion, and ginger in olive oil until fragrant.
- Add the mushrooms and vegetable broth along with the strained soaking water; boil for 20 minutes.
- Turn off the heat and stir in the miso or soy sauce without bringing it back to a boil, to preserve its qualities.
- Serve hot with chives and toasted seeds to taste.
Functional Note
A comforting way to incorporate seasonal wild mushrooms into your daily diet. The soaking water concentrates the aromas and water-soluble compounds of the mushroom, so using it adds flavor and body to the broth.
Informational content; not a substitute for medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.