Rhenish-Hessian Mushroom Broth

Ingredients

In this adaptation, we infuse the traditional Japanese dashi with the flavors of Rhenish-Hessian cuisine. By incorporating ingredients commonly used in Rhenish-Hessian cooking, we create a unique fusion of flavors that pays homage to both culinary traditions. We alse have the original recipe for Shiitake dashi, so you can check it out.

• 8 cups (1.9 liters) water 8 cups (1.9 liters) water
• 1 ounce (28 grams) dried shiitake mushrooms 1 ounce (28 grams) dried shiitake mushrooms
• 1 onion, chopped 1 onion, chopped
• 2 carrots, chopped 2 carrots, chopped
• 2 celery stalks, chopped 2 celery stalks, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon whole black peppercorns 1 teaspoon whole black peppercorns
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 cup (240 ml) white wine 1 cup (240 ml) white wine
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the dried shiitake mushrooms and let them simmer for 20 minutes.
2. 2.
   Remove the mushrooms from the pot and set them aside. Strain the mushroom-infused water and discard any solids.
3. 3.
   In the same pot, heat the vegetable oil over medium heat. Add the chopped onion, carrots, celery, and minced garlic. Sauté until the vegetables are tender.
4. 4.
   Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for an additional 2 minutes.
5. 5.
   Deglaze the pot with white wine, scraping the bottom to release any browned bits. Cook for a few minutes until the wine has reduced slightly.
6. 6.
   Return the mushroom-infused water to the pot and add the bay leaf and black peppercorns. Bring the broth to a simmer and let it cook for 30 minutes, allowing the flavors to meld together.
7. 7.
   While the broth is simmering, thinly slice the reserved shiitake mushrooms.
8. 8.
   After 30 minutes, remove the bay leaf and peppercorns from the broth. Add the sliced shiitake mushrooms and season with salt and pepper to taste. Simmer for an additional 10 minutes.
9. 9.
   Serve the Rhenish-Hessian Mushroom Broth hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Shiitake mushrooms — Make sure to soak the dried shiitake mushrooms in hot water before using them in the recipe. This will rehydrate them and enhance their flavor.

Tips & Tricks

• For a richer flavor, you can add a splash of soy sauce or Worcestershire sauce to the broth.
• If you prefer a thicker consistency, you can blend a small portion of the cooked vegetables with some of the broth and then stir it back into the pot.

Serving advice

Serve the Rhenish-Hessian Mushroom Broth as a comforting starter or light meal. It pairs well with crusty bread or a side of buttered noodles.

Presentation advice

Garnish the Mushroom Broth with a sprinkle of fresh herbs, such as parsley or chives, to add a pop of color and freshness to the dish.