The original recipe from Cook’s Illustrated calls for dried shiitake mushrooms. I happened to have dried porcini on hand.

Ingredients
- 3 cups water
- 1/4 oz dried sliced porcini mushrooms
- 3 tbsp salt
- 2 tbsp soy sauce
Instructions
- 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.
Notes
Adapted from Cook’s Illustrated.
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