Mushroom Broth and Syrup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 1
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. Add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized.
  • Add the shallots and the garlic, and just enough water to cover the mushrooms. Add the parsley and scrape the brown bits. Transfer the vegetables and broth to a smaller pot.
  • Bring to a boil over med high heat and boil for 15 minutes. Strain broth with a fine mesh strainer. It will be brown in color.
  • Syrup:.
  • Reduce over high heat by cooking 10 minutes longer until just a syrup remains. About 1/2 cup. It will resemble a veal demi glace. Serve alone as an intensely flavored sauce.
  • For milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. Note this will give a broken sauce effect creating a gold and brown sauce.
Advertisement