Ingredients
For 1.5 liters of broth
- 250 g of fresh shiitake
- 225 g brown mushrooms
- 100g shimeji
- 50 g of enoki
- 1 large onion
- 1 head of garlic
- 4 cm of fresh ginger
- 15 g dried shiitake
- 3 tablespoon(s) soy sauce
- 1 teaspoon(s) black peppercorns
-
olive oil
Preparation
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Clean the fresh shiitake mushrooms and brown mushrooms, then cut them in half. Clean the shimejis and enokis, then separate them into small piles. Peel and finely slice the onion. Cut the garlic in half. Peel the ginger and cut it in half.
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Heat 2 tbsp. tablespoons of olive oil over medium heat in a large saucepan, add the onions and cook for 3 minutes. Add the shiitake mushrooms and brown mushrooms, cook for 10 minutes, stirring.
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Add 1.5 liters of water, garlic, ginger, shimeji, enoki, dried shiitake, soy sauce and pepper.
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Bring to the boil over high heat, then reduce the heat, cover and simmer for 45 minutes over low heat.