Bouillon Of Wild Mushrooms And Coriander

  1. Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot.
  2. Bring to a boil.
  3. Reduce heat and simmer for 1 hour.
  4. Strain the broth through a fine sieve lined with cheesecloth.
  5. Cleanthe pot, add the broth and place over medium-high heat.
  6. Simmer rapidly until reduced to 2 cups, about 20 minutes.
  7. Strain again.
  8. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
  9. Heat the Madeira in a medium skillet over medium heat.
  10. Add the wild mushrooms and cook until softened, about 3 minutes.
  11. Season with the remaining 1/2 teaspoon salt and pepper.
  12. Divide the mushrooms and the coriander leaves among 4 bowls.
  13. 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)

Another recipe

Switch theme