Mushroom Essence

Use this reduced mushroom stock or "essence" in recipes where you want an intense mushroom flavor: risottos, stews, sauces, and the like. Save up your mushroom stems and pieces. Just stick them in the freezer until you're ready to make this. Like any broth, this freezes well, so while you're at it, make a double recipe and freeze small portions, including some in an ice cube tray.

1/2 pound whole crimini or domestic mushrooms, including stems
6 cloves garlic, lightly crushed
2 tablespoons tamari
Combine the mushroom, garlic, and 6 cups of water in a 3-quart saucepan. Bring to a boil, lower the heat, and cook at a low boil — that is, lots of small bubbles are just about to the break the surface.

Cook for about 1 hour, or until the liquid has been reduced to 2 cups. If you want an even more intense mushroom flavor, keep the saucepan on the stove for several hours at a very low simmer, until the liquid has been reduced to 1 cup or less.

Strain the liquid, and add the tamari. Keep warm until ready to use, or refrigerate or freeze for use later.

Ease of Preparation: Easy

Preparation Time: 5 min

Cook Time: 1-3 hrs

Servings: Makes 2 cups

Recipe By: Catherine Geier and Carol Brown

From:  Cafe Flora
Used with permission of Cafe Flora