Mushroom broth brings a pleasant, subtle earthiness to recipes and it enhances the flavor of dishes featuring mushrooms. This recipe makes 2 qt [1.9 L] so you’ll have plenty left over. Use it to simmer mushrooms for a side dish, to add to a vegetable minestrone, to cook polenta, or however else you like. Add scraps from mushroom trimmings from other recipes in this book, if you have them.
MAKES ABOUT 1 QT [.95 L]
1/2 LB [227 G] FRESH BUTTON MUSHROOMS, OR 1 OZ [28 G] DRIED PORCINI
2 TBSP UNSALTED BUTTER
1 GARLIC CLOVE, SMASHED
2 SPRIGS MARJORAM
1/2 CUP [120 ML] DRY WHITE WINE
1.5 QT/6 CUPS [1.4 L] COLD WATER
In a large bowl, smash the mushrooms with a whisk or potato masher to the size of peas and set aside.
In a large heavy-bottomed pot over high heat, melt the butter until frothy and golden. Add the garlic and marjoram and cook until aromatic, about 30 seconds. Add the smashed mushrooms and cook until their liquid is reduced by half, about 4 minutes. Add the wine, bring to a boil, and cook until the pan is almost dry, about 4 minutes.
Add the cold water and bring to a boil. Turn the heat to a low simmer and cook until the liquid is deep brown, about 1 hour. Strain the mixture through a fine-mesh sieve or chinois, pressing on the mushrooms with a ladle to extract any remaining liquid. Use now or cool the broth completely over an ice bath and refrigerate for later use.
The broth will keep, refrigerated in an airtight container, for up to 5 days or frozen for up to 6 months.