1 package Dried Porcini
Maderia
Water
Soak porcinis in a 1 cup measuring cup with 1/2 water and 1/2 Madeira for 15 minutes. Drain most of the dirt and leave the remaining liquid about a 1/2 cup.
VEGGIE STOCK
1 head of garlic cut the top off
2 onions halved
1 shallot quartered
4 large Carrots quartered
2-3 Celery Stalks chopped
1 Bay leaf
6 talks Fresh Thyme
3 Parsley leaves
Peppercorns
Salt
Sautè veggies in Avocado oil in a large stock pot, then cover with water, add, thyme and bay leaf, parsley sprigs, bring to a boil and then simmer one medium low for an hour to two hours. Add the porcini broth the last 15 minutes to simmer. Strain all the broth into mason jars to save.
This broth will do so well for any dish and especially gravy! It was superb in flavor for the Wild Mushroom Gravy this Thanksgiving, and will remain a staple broth. Fresh homemade broths are the best for flavoring any dish and well worth the effort. Enjoy!