Ingredients
2 cups store-bought mushroom broth
One 3-inch piece fresh ginger, peeled
3 sprigs fresh dill
3 sprigs fresh mint
3 sprigs fresh thyme
1/2 red or green jalapeno, thinly sliced
2 slices dried porcini mushroom
1 teaspoon coarse salt
2 to 3 tablespoons extra-virgin olive oil
6 ounces assorted wild mushrooms, such as chanterelle, shiitake, and oyster
1/2 shallot, thinly sliced
2 tablespoons white wine
2 to 3 thin slices red or green jalapeno
1/4 teaspoon fresh thyme leaves
Preparation
In a small saucepan, combine all ingredients for the broth. Bring to a boil, and remove from heat. Cover, and let sit for 5 minutes. Strain.
In a medium saucepan, heat oil until very hot but not smoking. Add mushrooms and cook 4 to 5 minutes, until golden. Add shallot and cook, about 2 minutes. Add wine and cook, about 30 seconds.
Add broth and bring to a boil. Remove from heat; let steep, covered, for 5 minutes. Serve topped with sliced jalapeno and thyme leaves.
