Wild Mushroom Broth

1. 1

   Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender.

2. 2

   (Take advantage of this time to make your scallop and raddichio salad.)

3. 3

   Drain the soaked porcini and rinse them to remove any grit and chop.

4. 4

   Strain soaking liquid through a paper lined sieve to remove any grit; reserve.

5. 5

   Saute shallots in 1 tablespoon olive oil.

6. 6

   Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender.

7. 7

   Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom.

* Per serving · 4 servings · Values may vary.

No additional tips available.