An absolutely rich, earthy flavor comes from this essential essence. It adds its concentrated flavor to soups and sauces, or consommes.

Mushroom Essence
Recipe type: Soups and Stews
Serves: 16 cubes, about 2 Tablespoons
  • 1 ounce boletus mushrooms, dried*
  • 6 Cups very warm water
  • 2 medium shallots, peeled and chopped
  • 6 peppercorns
  • 1 blade whole mace or,
  • 1 pinch ground mace
  • 1/2 small bay leaf
  1. *One ounce = 2/3 Cup. Suggested mushrooms are cepes, porcini, Steinpilze or boletes marketed as "Chilean dried mushrooms."
  2. Combine mushrooms in a bowl with 4 cups very warm water. Push them under the surface, weight them with a saucer, and let them soak overnight or for at least 6 hours, until they are very soft. Stir them occasionally.
  3. Lift mushrooms from the liquid with a slotted spoon (save the liquid) and chop them fine, saving as much juice as possible. Combine them with the remaining 2 cups water in a saucepan, bring them to a simmer, and simmer them, covered, for 20 minutes.
  4. Meanwhile, to clear the soaking liquid of grit, pour it carefully into a bowl, leaving behind the sediment - this is certain to be sandy. Let the liquid settle again and again pour it off; repeat, if necessary, to be sure any grit has been left behind.
  5. Pour the simmered mushrooms and their liquid into a sieve set over a bowl and lined with fine nylon net or two layers of dampened cheesecloth. Press hard on the mushrooms to extract all possible liquid; discard the debris. Let this second batch of liquid settle, then decant it as described for the soaking liquid; repeat if necessary.
  6. Combine the two batches of liquid with the shallots, peppercorns, mace and bay leaf in a saucepan. Bring the liquid to a boil over medium-high heat and simmer it briskly, uncovered, until it has reduced to 2 cups.
  7. Strain out the solids and let the concentrated liquid settle for one last time - we're still on the track of any sand that may remain. Decant the cooled essence, then freeze it in an ice-cube tray. Remove the cubes from the tray and store them in an airtight freezer container. Keeps for up to a year in the freezer.

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.