Homemade Buttery Mushroom Broth

Ingredients:

  • 1 Tbsp. lemon juice, freshly squeezed

  • 2 large pieces dried bay leaves, whole

  • 1 cup quartered shallots

  • ¼ cup julienned fresh chives

  • 2 large pieces dried bay leaves, whole

  • 2 Tbsp. apple cider or coconut vinegar

  • 1 Tbsp. dried celery seed powder

  • 2 pounds dried Portobello or shiitake mushrooms, inedible parts sliced off, but keep most of the stems intact

  • 2 pounds fresh cremini or white button, cleaned well using damp paper towels, sliced into quarter inch thick pieces

  • 3 Tbsp. olive oil, divided

  • 2 Tbsp. butter

  • 1 Tbsp. dried rosemary

  • 1 Tbsp. garlic powder

  • 1 large piece garlic bulb, top sliced off, remove small amount of peel

  • 2 cups cubed carrots

  • Water

Directions:

  1. Press: SAUTÉ and HIGH.

  2. Pour butter and oil into the Yedi Pressure Cooker. Wait for oil to heat up before searing fresh mushrooms in batches. Transfer partially cooked mushrooms to a holding plate. Repeat step for all fresh mushrooms.

  3. Except for lemon juice and water, place remaining ingredients into the Yedi Pressure Cooker, including seared mushrooms. Pour in water until the Yedi Pressure Cooker is 2/3 full. Secure lid.

  4. Press: SLOW COOKER on machine. That will automatically set the machine on low heat setting for 4 hours.

  5. After the cooking cycle, turn off the Pressure Cooker immediately. Cool slightly before discard bay leaves and garlic bulb. Stir in lemon juice. If serving immediately, add desired seasoning.

 

Matthew Revich