Springwater Mushroom Broth |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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from Tom Stokey's recpe from Noodles in St Helena in the Napa Valley by way of Mostly Vegetables by Susan Costner Ingredients:
1/4 cup dry white wine |
1 cup vegetable stock |
1 teaspoon cumin seed |
2 garlic cloves, minced |
1/4 teaspoon hot pepper flakes |
2 quarts mineral water |
1 lb white mushroom, sliced |
5 fresh shiitake mushrooms, sliced |
1 red bell pepper, seeded fine chopped |
1/2 lb angel hair pasta (optional) |
salt |
1 scallion, see note |
Directions:
1. Use the green and white part of the scallion and mince.
2. Heat the first 5 and simmer for 2 minutes.
3. Add the next four. Simmer 30 more minutes.
4. If desired cook pasta in stock before serving.
5. Add salt, pepper and garnish with scallions.
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