Mushroom Reduction
A savory and slightly sweet reduction that can be used to flavor dishes or as a base for a sauce or glaze.
Add <quantity>½<unit>cup</unit></quantity> of brown sugar to a large stock pot
Add <quantity>1<unit>cup</unit></quantity> of wild blueberry raisins
Add <quantity>2<unit>cups</unit></quantity> of dry shiitake mushrooms
Add <quantity>⅓<unit>cup</unit></quantity> of soy sauce
Add <quantity>2<unit>sheets</unit></quantity> of <quantity>4<unit>inches</unit></quantity> x <quantity>8<unit>inches</unit></quantity> kombu seaweed
Add <quantity>5<unit>L</unit></quantity> of water
Bring to a boil and let the stock simmer over low heat for 6h until the flavor is concentrated and the liquid coats the back of a spoon. Strain. The mushroom reduction is ready
Enjoy!
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