Bouillon Of Wild Mushrooms And Coriander


  • 1 pound shiitake mushrooms, coarsely chopped
  • ½ head garlic, peeled and crushed
  • 1 medium onion, quartered
  • 1 pound fresh ripe tomatoes, quartered
  • 8 stems fresh coriander
  • 1 ½ quarts water
  • 1 ½ teaspoons salt
  • Freshly ground pepper to taste
  • ¼ cup Madeira
  • 1 cup mixed wild mushrooms, stemmed and thinly sliced
  • 8 coriander leaves
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      99 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 4 grams protein; 912 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings


  1. Place the shiitakes, garlic, onion, tomatoes, coriander stems and water in a large pot. Bring to a boil. Reduce heat and simmer for 1 hour. Strain the broth through a fine sieve lined with cheesecloth. Cleanthe pot, add the broth and place over medium-high heat. Simmer rapidly until reduced to 2 cups, about 20 minutes. Strain again. Return the broth to the pot, season with 1 teaspoon salt and pepper and keep hot.
  2. Heat the Madeira in a medium skillet over medium heat. Add the wild mushrooms and cook until softened, about 3 minutes. Season with the remaining 1/2 teaspoon salt and pepper. Divide the mushrooms and the coriander leaves among 4 bowls. Ladle in the broth and serve immediately.

About 2 hours

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