Mushroom Syrup

• 4 tablespoons grapeseed oil
• 14 ounces shiitake stems (from 2 pounds shiitake mushrooms), chopped
• 3 cups water
• 3 cups low-sodium chicken broth

1. In a large skillet, heat the oil until shimmering.
2. Add the shiitake stems and cook over moderate heat, stirring a few times, until deeply browned, 5 minutes.
3. Add the water and broth and bring to a boil over high heat.
4. Boil until reduced to 1 cup, about 12 minutes.
5. Strain the broth and return it to the saucepan.
6. Boil over high heat until reduced to 1/4 cup, 7 minutes.

grapeseed oil, shiitake, water, lowsodium

Taken from www.foodandwine.com/recipes/mushroom-syrup (may not work)