Bouillon Of Wild Mushrooms And Coriander
- 1 pound shiitake mushrooms, coarsely chopped
- 1/2 head garlic, peeled and crushed
- 1 medium onion, quartered
- 1 pound fresh ripe tomatoes, quartered
- 8 stems fresh coriander
- 1 1/2 quarts water
- 1 1/2 teaspoons salt
- Freshly ground pepper to taste
- 1/4 cup Madeira
- 1 cup mixed wild mushrooms, stemmed and thinly sliced
- 8 coriander leaves
- Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot.
- Bring to a boil.
- Reduce heat and simmer for 1 hour.
- Strain the broth through a fine sieve lined with cheesecloth.
- Cleanthe pot, add the broth and place over medium-high heat.
- Simmer rapidly until reduced to 2 cups, about 20 minutes.
- Strain again.
- Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
- Heat the Madeira in a medium skillet over medium heat.
- Add the wild mushrooms and cook until softened, about 3 minutes.
- Season with the remaining 1/2 teaspoon salt and pepper.
- Divide the mushrooms and the coriander leaves among 4 bowls.
- Ladle in the broth and serve immediately.
shiitake mushrooms, garlic, onion, fresh ripe tomatoes, coriander, water, salt, freshly ground pepper, madeira, mixed wild mushrooms, coriander
Taken from cooking.nytimes.com/recipes/10082 (may not work)