Gastronomixs

Mushroom stock

Mushrooms contain a lot of umami and will heighten the savouriness of any broth, stock or bouillon. Apart from soy, Japanese tsuyu also contains dashi and has a slightly smoky taste, which will intensify the flavour of the broth, stock or bouillon. 

Mushroom stock

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Ingredients

100

g

dried mixed mushrooms

1000

g

eryngi, sliced

10

l

beef stock

1

dl

tsuyu

Preparation method

  • Soak the dried mushrooms in 1 litre of cold water.
  • Sweat the eryngi slices in oil and add the broth with the soaked mushrooms and the soaking liquid.
  • Allow to infuse for 60 minutes.
  • Pour the broth through a sieve lined with a damp passing cloth.
  • Season to taste with the tsuyu.

Serving suggestions

  • As a basic ingredient in soups and sauces.
  • As a basic ingredient in a clear soup.
  • As a basic ingredient for a thick, warm jelly.
  • As a flavour enhancer in other dishes.

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