The original recipe from Cook’s Illustrated calls for dried shiitake mushrooms. I happened to have dried porcini on hand.
- 3 cups water
- 1/4 oz dried sliced porcini mushrooms
- 3 tbsp salt
- 2 tbsp soy sauce
- Combine all ingredients in a saucepan. Simmer over medium heat until reduced by half.
- Strain, cool, and store in the refrigerator up to three weeks.