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Mushroom Syrup

  • ACTIVE: 10 MIN
  • TOTAL TIME: 35 MIN
  • SERVINGS: makes about 1/2 cup
  • MAKE-AHEAD
  1. 4 tablespoons grapeseed oil
  2. 14 ounces shiitake stems (from 2 pounds shiitake mushrooms), chopped
  3. 3 cups water
  4. 3 cups low-sodium chicken broth
  1. 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 12 minutes. Strain the broth and return it to the saucepan. Boil over high heat until reduced to 1/4 cup, 7 minutes.
Serve With Fish, steak, chicken, veal.
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