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Mushroom Broth

Makes about 12 cups (3 L).


    Mushroom Broth

    Consider this broth an umami bomb and unlike anything you’ll find in the soup aisle of the supermarket. It’s a wonderful base for any Asian-inspired soup, but can also star in risottos. Or use it when braising fish such as salmon or halibut and sautéing up a bunch of sliced mushrooms.


    Mushroom Broth


    • 1/2 lb (225 g) shiitake mushrooms, halved lengthwise
    • 1/2 lb (225 g) crimini mushrooms, halved lengthwise
    • 1/2 oz (14 g) dried porcini mushrooms
    • 4 shallots, halved
    • 4 garlic cloves, peeled
    • 4 dry-packed sun-dried tomatoes
    • 1 Tbsp (15 mL) reduced-sodium soy sauce or tamari sauce
    • 1 tsp (5 mL) multi-coloured peppercorns



    Place ingredients in large pot and cover with 14 cups (3.5 L) cold water. Bring to a boil, reduce heat, and simmer gently, uncovered, for 1 to 1 1/2 hours, until broth has a deep, savoury flavour. Remove from heat and let cool down to room temperature. Strain into large bowl. Transfer to container and keep chilled.


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    This recipe is part of the Stock Options collection.



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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.