MUSHROOM SYRUP
From Secrets in the Syrup by Jean-Georges Vongerichten, this is great served with fish, steak, or veal! Try it on Salmon With Roasted Shiitakes and Mushroom Sauce!
Provided by Sharon123
Categories Vegetable
Time 25m
Yield 1/2 cup
Number Of Ingredients 4
Steps:
- In a large skillet, heat the oil until shimmering. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes. Add the water and broth and bring to a boil over high heat. Boil until reduced to 1 cup, about 10-15 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, about 7 minutes.
- Serve with fish, steak, chicken, or veal.
- To make ahead:.
- The Mushroom Syrup can be refrigerated overnight. Melt it in a microwave oven before serving.
Nutrition Facts : Calories 1465.9, Fat 121, SaturatedFat 12.8, Sodium 4593.9, Carbohydrate 59.5, Fiber 19.8, Sugar 23.1, Protein 47.4
MUSHROOM BROTH AND SYRUP
The recipe from Simple Cuisine reduces down to make a mushroom syrup that you serve as a rich sauce.
Provided by drhousespcatcher
Categories Stocks
Time 35m
Yield 1 cup, 1 serving(s)
Number Of Ingredients 7
Steps:
- In a pan large enough to hold the mushrooms in a single layer, heat the butter over med high until sizzling. Add the mushrooms with a pinch of salt and pepper and cook stirring constantly until they are deep brown and have carmelized.
- Add the shallots and the garlic, and just enough water to cover the mushrooms. Add the parsley and scrape the brown bits. Transfer the vegetables and broth to a smaller pot.
- Bring to a boil over med high heat and boil for 15 minutes. Strain broth with a fine mesh strainer. It will be brown in color.
- Syrup:.
- Reduce over high heat by cooking 10 minutes longer until just a syrup remains. About 1/2 cup. It will resemble a veal demi glace. Serve alone as an intensely flavored sauce.
- For milder flavor, swirl in 2 to 3 tbsp olive or mushroom broth. Note this will give a broken sauce effect creating a gold and brown sauce.
Nutrition Facts : Calories 339.5, Fat 24.7, SaturatedFat 14.8, Cholesterol 61.1, Sodium 44.9, Carbohydrate 23.1, Fiber 4.8, Sugar 7.6, Protein 15.7
MUSHROOM BROTH
When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!
Provided by wsf
Categories Soups, Stews and Chili Recipes Broth and Stock Recipes
Time 55m
Yield 5
Number Of Ingredients 9
Steps:
- Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
- Strain stock into a jar, discard vegetables, and your stock is good to go.
Nutrition Facts : Calories 109.6 calories, Carbohydrate 20.2 g, Fat 1.2 g, Fiber 6.2 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 104.3 mg, Sugar 8.8 g
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