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
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.
Posted to the Eat-2-Live