Flavourful, savoury, dark and rich.
see also Dark Mushroom Stock 2
Ingredients
100 g dried shiitake mushrooms*
30 g dried porcini mushrooms*
2 celery stalks, leaves included
3 to 6 shallots, chopped
3 to 6 cloves of garlic, smashed
3 to 6 sprigs of thyme
3 laurel leaves
4 TB curry leaves
1 TB brown mustard seeds
2 TB black peppercorns
Water
1. Bring a pot of water and all of the ingredients to the boil, then simmer, lidless, until it is reduced by a half to two-thirds.
2. Add hot water and continue to boil down, checking the aroma as you go.
3. strain the ingredients, pressing at them with a spoon to squoosh out all the flavour.
*the dried mushrooms can be added to the water in a wrapping of cheesecloth, to make their removal for use in other dishes easier.
