Gastronomixs

Chestnut mushroom broth

Chestnut mushrooms, just like porcini mushrooms (cep), contain a lot of umami and provide an even richer flavor to your stock, just like the dashi and kombu.

Creation by Martin Benn, Sepia restaurant, Sydney, Australia.

Makes 2500ml.

Chestnut mushroom broth

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1500

ml

water

1

piece

kombu, 10cm

1

kg

chestnut mushrooms

665

ml

chicken stock

1

tbsp

porcini powder

165

ml

soya sauce

65

ml

mirin

33

ml

shiro dashi (condiment based on dashi)

60

g

katsuobushi (shaved bonito flakes)

As needed:

 

white pepper, ground

As needed:

 

salt

Preparation method

  • Pour the water into a five-litre pan and add the kombu.
  • Leave to soak for 30 minutes and then heat to 60°C and leave to infuse at this temperature for 30 minutes. Remove the kombu.
  • Finely grind the chestnut mushrooms in a food processor and add to the kombu water.
  • Add the chicken stock and the porcini powder and leave to infuse for 30 minutes.
  • Add the soya sauce, mirin, and shiro dashi and leave to infuse for another five minutes.
  • Season the broth to taste with the katsuobushi, salt, and ground white pepper.
  • Leave to infuse for another ten minutes with the lid on the pan and then pour through a fine sieve.
  • Cool the broth on iced water and set aside in the refrigerator to continue infusing for two days.

Serving suggestions

  • In a dish with grilled wagyu steak, a chestnut mushroom and dashi tuile, and roasted onion crumble.
  • In a dish with tuna, radishes, and enoki mushrooms. 
  • Use in a dish with components of game, mushroom, and chicory.

Previous page