Pu’er Mushroom Stock
Pu’er tea can be a hard sell for some, with its flavor profile often described as “earthy,” “aged soil,” “mushroomy,” and “wood char.” However, as a chef, I see these descriptors as opportunities rather than challenges. While most people might not crave char on its own, it can add a welcome depth and complexity to many dishes.
I often use this stock as a base for ramen, but it's versatile enough to substitute for beef broth or enhance any soup that needs extra richness and depth.
INGREDIENTS
500g (a generous pound) crimini mushrooms, sliced
1 large onion, saute slice
3 Tbsp olive oil
1 tsp salt
6 c water
¼ c madeira
¼ c soy sauce
1 piece of kombu (about ¼ c)
1 Tbsp pu’er tea, rinsed
DIRECTIONS
Heat oven to 400°F (200°C).
In a large bowl mix mushrooms, onion, olive oil and salt together. Transfer to a parchment lined baking sheet and roast for about 30 min. The tips of the onions should start to turn dark brown or may even burn just a little bit.
Transfer the vegetables to a large, heavy bottomed soup pot along with the water, soy sauce, madeira, kombu and tea. Cover and bring to a gentle simmer. Continue to simmer for 30-60 minutes.
Strain. Taste and adjust the salt amount if needed. Use on its own or as the base for a stew, soup or to cook grains in.
Serves: 6-8