cheese1227's Testing Notes:
Expand CollapseBerna's Notes:
Expand2 large portabello mushrooms Ask a question about this ingredient
4 ounces dried porcini mushrooms Ask a question about this ingredient
3 carrots, coarsely chopped Ask a question about this ingredient
1 onion, coarsely chopped Ask a question about this ingredient
3 cloves garlic, smashed Ask a question about this ingredient
2 stalks celery, coarsely chopped Ask a question about this ingredient
4 whole peppercorns Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
4 cups water Ask a question about this ingredient
1/4 cup madiera or port Ask a question about this ingredient
With a spoon, scrape away the dark gills from the inside of the portabello and discard. Cut into several large pieces and then place in a 4 quart saucepan.
Ask a question about this stepAdd all of the vegetables, peppercorns, salt and water. Cover and bring to a boil. Quickly reduce to a simmer and cook for 1 hour.
Ask a question about this stepRemove from heat and let "steep" for 1/2 hour.
Ask a question about this stepPlace a fine strainer over another saucepan and strain broth, pushing on solids to extract as much broth as possible.
Ask a question about this stepBring broth to a low boil, add madiera or port, lower to a simmer and reduce by about 1/3. Serve in espresso cups.
Ask a question about this stepThis is very interesting. I can almost taste the rich concentration just from reading your instructions. Espresso cups - how clever!
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Wow! This would hit the spot on a cool, rainy evening. Sort of like just sipping on the naughty, enriched broth and ignoring all the other stuff.