• Prep Time:
  • Cooking Time:
  • Serves: 1 Batch

Mushroom Essence

  • Recipe Submitted by on

Category: Condiments, Vegetables

 Ingredients List

  • 1 oz Boletus mushrooms, dried*
  • 6 c Very warm water
  • 2 md Shallots, peeled & chopped
  • 6 Peppercorns
  • 1 Blade whole mace -=OR=-
  • 1 pn Ground mace
  • 1/2 sm Bay leaf


*One oz. = 2/3 cup. Suggested mushrooms are cepes, porcini,
Steinpilze or boletes marketed as "Chilean dried mushrooms."

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.

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.

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.

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

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.

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.

Yield: 16 cubes, about 2 tb. each.

Helen Witty, "Fancy Pantry" Posted by Cathy Harned.

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?