Basic Pheasant Back Broth
A simple broth made from Cerioporus squamosus mushrooms. Makes about 8 cups.
Side Dish, Soup
Dryad Saddle Mushroom
pheasant back mushrooms
cut into 1 inch pieces
rib of celery chopped
A few cloves of garlic
piece fresh ginger
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)
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.
Copyright: Chef Alan Bergo
Forager | Chef
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