Mushroom Broth

This nourishing mushroom broth is a powerhouse of flavour and health benefits, making it a fantastic addition to your culinary toolkit. Featuring Shiitake and Lion’s Mane mushrooms, this recipe brings together ingredients that are celebrated in culinary medicine for their immune-boosting and brain-supporting properties.

Shiitake mushrooms are rich in B vitamins, selenium, and antioxidants, while Lion’s Mane mushrooms are known for supporting cognitive function and nerve health.

The addition of wakame seaweed provides a source of iodine, essential for thyroid health, and tamari lends a depth of umami flavour with a gluten-free profile.

This broth is perfect as a soothing sip on its own, or it can be used as a flavourful base for soups, stews, and risottos, delivering a blend of savoury flavours and healthful nutrients to every dish.

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INGREDIENTS

65g Shiitake Mushrooms

30g Dried Lion’s Mane mushrooms

1 head of garlic, cut in half crossways

3 bay leaves

1 stick of celery, roughly chopped

1 large onion, sliced

2 inch piece of ginger, sliced

10 peppercorns

3 tbsp Tamari

2 litres water

15g dried Wakame seaweed

STEP BY STEP

1.      In a large, lidded saucepan, pour 2 tbsp olive oil and gently heat

2.     Add the sliced onion and cook until soft and golden brown

3.     Add the rest of the ingredients except the wakame seaweed

4.    Bring to the boil and then turn down the heat and add the wakame seaweed and simmer for 1hour

5.     Allow to cool completely before straining through a sieve

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