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Dried mushrooms are full of concentrated flavors. Infusing them into water creates a rich, flavorful broth that is a wonderful base for building savory dishes. You can alter the spices or herbs used in the infusion to further complement the final dish you are creating. I usually press on the mushrooms to extract all the liquid from them but if you want a clearer broth you can skip that step or use a finer strainer to better clarify it.
In addition to serving this as a soup base, it is a flavorful way to create pan sauces for steaks or to use as the cooking liquid for rice or risotto. I will also occasionally foam it for a modernist garnish.
Preheat a water bath to 150°F (65.5°C).
Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 1 to 2 hours.
Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the broth, pressing on the mushrooms to release all their juices, and store in a sealed container in the fridge until using.