Try this Mushroom Essence recipe, or contribute your own.
Suggest a better description*One oz. = 2/3 cup. Suggested mushrooms are cepes, porcini, Steinpilze or boletes marketed as "Chilean dried mushrooms." Combine mushrooms in a bowl with 4 cups very warm water. Push them under the surface, weight them with a saucer, and let them soak overnight or for at least 6 hours, until they are very soft. Stir them occasionally. Lift mushrooms from the liquid with a slotted spoon (save the liquid) and chop them fine, saving as much juice as possible. Combine them with the remaining 2 cups water in a saucepan, bring them to a simmer, and simmer them, covered, for 20 minutes. Meanwhile, to clear the soaking liquid of grit, pour it carefully into a bowl, leaving behind the sediment - this is certain to be sandy. Let the liquid settle again and again pour it off; repeat, if necessary, to be sure any grit has been left behind. Pour the simmered mushrooms and their liquid into a sieve set over a bowl and lined with fine nylon net or two layers of dampened cheesecloth. Press hard on the mushrooms to extract all possible liquid; discard the debris. Let this second batch of liquid settle, then decant it as described for the soaking liquid; repeat if necessary. Combine the two batches of liquid with the shallots, peppercorns, mace and bay leaf in a saucepan. Bring the liquid to a boil over medium-high heat and simmer it briskly, uncovered, until it has reduced to 2 cups. Strain out the solids and let the concentrated liquid settle for one last time - were still on the track of any sand that may remain. Decant the cooled essence, then freeze it in an ice-cube tray. Remove the cubes from the tray and store them in an airtight freezer container. Keeps for up to a year in the freezer. Yield: 16 cubes, about 2 tb. each. Helen Witty, "Fancy Pantry" Posted by Cathy Harned. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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Serving Size: 1 Batch (1430g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 149 | ||
Calories from Fat: 18 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.3mg | 3 % | |
Potassium 727.8mg | 19 % | |
Total Carbohydrate 37.7g | 11 % | |
Dietary Fiber 15.4g | 62 % | |
Sugars, other 22.3g | ||
Protein 6.3g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 149
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