Mushroom Broth

Mushroom Broth

adapted from Holy Cow Vegan

Any type of mushrooms work for this, including porcini mushrooms, oyster mushrooms or a mix. 

Makes 4 cups

1/2 cup dried shiitake mushrooms  
2 bay leaves
1 tsp. allspice berries
2 tsp. black peppercorns
2 tsp. dried rosemary 
2 tsp. dried sage 

1 tsp. dried thyme 
4 cups water
1/2 tsp. Kosher salt

1. Place all the ingredients in a saucepan.
2. Bring to a boil over medium heat. 
3. Cover the pan with a tight lid.
4. Reduce heat to a simmer, and let the stock simmer undisturbed for at least 30 minutes or up to 2 hours.
5. Turn off the heat, strain reserving the mushrooms for another use.
6. Use stock in your favorite recipes.

Enjoy!