Bouillon Of Wild Mushrooms And Coriander
Published September 25, 1993
- Total Time
- About 2 hours
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Ingredients
1 pound shiitake mushrooms, coarsely chopped
½ head garlic, peeled and crushed
1 medium onion, quartered
1 pound fresh ripe tomatoes, quartered
8 stems fresh coriander
1 ½ quarts water
1 ½ teaspoons salt
Freshly ground pepper to taste
¼ cup Madeira
1 cup mixed wild mushrooms, stemmed and thinly sliced
8 coriander leaves
Nutritional analysis per serving (4 servings)
20 grams carbs; 102 calories; 1 gram fat; 6 grams fiber; 914 milligrams sodium; 5 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain the broth through a fine sieve lined with cheesecloth. Cleanthe pot, add the broth and place over medium-high heat. Simmer rapidly until reduced to 2 cups, about 20 minutes. Strain again. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
- Step 2
Heat the Madeira in a medium skillet over medium heat. Add the wild mushrooms and cook until softened, about 3 minutes. Season with the remaining ½ teaspoon salt and pepper. Divide the mushrooms and the coriander leaves among 4 bowls. Ladle in the broth and serve immediately.
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