This vegetarian broth, inspired by a recipe from chef Jean-Georges Vongerichten, tastes remarkably like veal stock. It makes a light, richly flavored sauce for pasta, particularly filled pasta, and for steamed, poached and roasted fish. It's also great for deglazing pans used to quickly sauté lean meats, poultry and game.
Plus: More Soup Recipes and Tips
1 tablespoon unsalted butter
1 1/4 pounds white button or cremini mushrooms, thickly sliced
Salt and freshly ground pepper
2 tablespoons chopped parsley
2 shallots, sliced
1 garlic clove, halved
1 to 2 teaspoons low-sodium soy sauce
How to Make It
In a heavy nonstick skillet large enough to hold the mushrooms in a layer no deeper than 1 1/2 inches, combine the butter with 3 tablespoons of water and bring to a boil over high heat. Stir in the mushrooms, salt and pepper and cook until the mushrooms have released their juices, 10 to 12 minutes. Continue to cook, stirring frequently, until the juices have evaporated, 5 to 7 minutes. Reduce the heat to moderate and cook, tossing frequently, until the mushrooms have caramelized to a deep brown, 20 to 25 minutes.
Stir the parsley, shallots and garlic into the mushrooms. Add enough water to just cover the mushrooms and stir, scraping up the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half and the broth is deep brown, about 25 minutes.
Strain the broth through a fine sieve, pressing firmly on the mushrooms to extract as much liquid as possible; discard the mushrooms. Season the broth with pepper and the soy sauce.
One-Half Cup Calories 78 kcal, Protein 4 gm, Carbohydrate 8 gm, Cholesterol 10 mg, Total Fat 4.5 gm, Saturated Fat 2.5 gm.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.