Mushroom broth is an excellent base for soups and sauces. If you think that a really delicious and fragrant broth is obtained only from wild mushrooms, I have great news for you. Champignons fit just as well!
Ingredients
- Champignons - 500 g
- Water - 2 l
- Carrots - 2 pieces
- Celery - 1 piece
- Onion - 1 piece
- Garlic - 2 teeth
- Salt - 0.5 tsp.
- Ground black pepper - 1 pinch
- Nutmeg - 1 pinch
- Bay leaf - 2 pieces
- Olive oil - 1 art.l.
Step-by-step cooking recipe
Cut the mushrooms and vegetables into medium-sized pieces, and crush the garlic with a knife.
Fry onions and carrots in olive oil until golden.
Pour all the ingredients with water, bring to a boil and boil for about half an hour.
7 minutes before the end of cooking, add the bay leaf, salt and spices.
If the broth is needed in its pure form, strain it through cheesecloth.
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