Basic Pheasant Back Broth
A simple broth made from Cerioporus squamosus mushrooms. Makes about 8 cups.
Ingredients
- 2 lbs pheasant back mushrooms cut into 1 inch pieces
- 1 rib of celery chopped
- 1 small onion halved
- A few cloves of garlic whole
- 1 inch piece fresh ginger whole
- 2 teaspoons salt
- 100 oz water roughly 12-13 cups, just enough to barely cover the mushrooms and vegetables
- Small handful of fresh herbs like chives, parsley, green onion, cilantro, thyme, etc (optional)
- 2 oz 1/4 cup cooking oil
Instructions
- Preheat the oven to 350F. Toss the mushrooms with the oil, lay out on a baking sheet, and cook for 30 minutes. This will calm the watermelon flavor of the mushrooms and bring out more mushroom-y notes in the finished broth.
- Combine all the ingredients except the salt and bring to a simmer (you just want enough water to barely cover the ingredients) then turn down the heat to as low as possible and cook for 1-2 hours.
- Cool, strain, add the salt, whisk to dissolve, then refrigerate.
- The broth will last for at least a week, and likely longer as it doesn’t include meat. Salt is added to extend the shelf life.