A simple broth made from Cerioporus squamosus mushrooms. Makes about 8 cups.
Course: Side Dish, Soup
Keyword: Dryad Saddle Mushroom
2lbspheasant back mushroomscut into 1 inch pieces
1rib of celery chopped
A few cloves of garlicwhole
1inchpiece fresh gingerwhole
100ozwaterroughly 12-13 cups, just enough to barely cover the mushrooms and vegetables
Small handful of fresh herbslike chives, parsley, green onion, cilantro, thyme, etc (optional)
2oz1/4 cup cooking oil
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.