Portobello and Porcini Mushroom Broth
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 7
Complexity: easily
Servings: 7
Want your homemade mushroom broth to be as flavorful and rich as possible? Make it using several types of mushrooms. This recipe uses perhaps the most aromatic varieties: portobello and dried porcini. Aromatic herbs, Marsala wine, and sautéed vegetables complement their flavor perfectly, creating an excellent base for sauces and gravies. Or you can drink the broth plain, with tortelloni.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 tablespoons extra-virgin olive oil
- 1 large carrot, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- 4 large portobello caps, chopped
- 5 sprigs of thyme
- 5 sprigs of parsley
- 1/4 cup dry Marsala
- 3/4 cup dried porcini mushrooms, washed
- 1 teaspoon black peppercorns
- 450 g tortelloni with mushrooms or cheese
- Grated Parmesan, for serving
We recommend
Recipes with similar ingredients: carrot, celery, portobello mushrooms, bouillon, red wine, black peppercorns, thyme
Cooking the dish according to the recipe:
- In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the carrots, celery, and onion; cook, stirring occasionally, until golden brown, about 5 minutes. Add the remaining 1 tablespoon olive oil, portobello mushrooms, and herbs; cook, stirring, until the mushrooms release their juices, about 4 minutes. Increase the heat to high; cook until the mushrooms are golden brown, 2 to 3 minutes.
- Add the wine and cook, reducing the heat, for about 1 minute. Add the porcini mushrooms, peppercorns, 1.5 teaspoons of salt, and 1/2 cup of water. Bring to a simmer over medium heat and cook until the broth has reduced by about a third, 25-30 minutes.
- Meanwhile, cook the tortelloni according to package directions. Drain and thread toothpicks onto the tortelloni.
- Strain the broth through a fine sieve, pressing down on the solid ingredients. Skim off any excess fat from the surface. Season with salt to taste. Serve with tortelloni and sprinkle with Parmesan.
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