Sauces, Brines, Broths, Condiments, Dips, Vegetarian
Dried mushrooms, about 1/4 cup per 1 cup of broth you need, just estimate
Water, double the amount of broth you need in the end
Kosher salt
Pepper
Optional add ins:
Thyme, rosemary, garlic powder, onion powder
Splash of Worcestershire (optional, most are made from fish, so not vegan or strictly vegetarian; some vegan brands do exist)
This broth is not the best tasting broth on its own, but with other components in a recipe, it works very well.
It is fast to make and can be used nearly anywhere you would use chicken, beef, or vegetable broth. It is my go-to when I realize I need broth immediately and don't have any ready.
Give the mushrooms a quick rinse and put them in a pot with the water.
Sprinkle in a dash of salt, and other herbs and spices if using.
Bring to a boil and cook until the liquid is cooked down by half. How long this takes will obviously depend on how much you are making.
Turn off the heat and let cool. Strain in a mesh strainer over a bowl or measuring cup. Discard the mushrooms.
Use within a week.