Submitted by Barbara (from "The Miso Book: The Art of Cooking with Miso)
4-5 dried shitake mushrooms
6-inch piece kombu (kelp)
6 cups water
1. Place the shitake, kombu, and water in a 3-quart pot and let sit for 15 minutes.
2. Place the pot over medium heat and bring to a boil. Remove the kombu, reduce the heat to medium-low, and gently simmer 10 to 15 minutes more. Remove the shitake and reserve for another use.
3. Use the stock immediately, refrigerate in a covered container for up to 5 days, or freeze for up to 6 months.
Yield: 6 cups
Notes: I used hot water for rehydrating the dried mushrooms, and put a plate on top for step 1 to keep them submerged. I also added some leftover celery tops and onion while cooking, then discarded.
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