Comments on: Mushroom Broth

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 02 Feb 2024 17:49:48 +0000

In reply to Paloma. Great idea, Paloma! Thanks for sharing.

By: Paloma

Paloma — Wed, 31 Jan 2024 23:40:02 +0000

I strained the stuff used to make the broth, added water, thyme, sage and blended for a delicious gnocchi sauce

By: Peter

Peter — Sat, 27 Jan 2024 16:49:37 +0000

You don’t add the fresh shiitake caps to the stock?

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 27 Sep 2023 18:12:55 +0000

In reply to sara.

Hi Sara, the recipes in the cookbook aren’t on the blog and vice versa – they’re all totally different!

By: sara

sara — Tue, 26 Sep 2023 18:51:56 +0000

hi! do your online recipes say which hard copy cookbook they are in? if so, where? thanks so much!!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 20 Sep 2023 13:58:11 +0000

In reply to Sissy. Hi Sissy, you could totally do that.

By: Sissy

Sissy — Mon, 18 Sep 2023 01:51:15 +0000

Discarding the solids is so wasteful. Instead, maybe add them to a spaghetti sauce or something. Maybe blend them up and add to sauce or soup.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Thu, 27 Apr 2023 21:34:38 +0000

In reply to Paul. I love this! So glad you enjoyed the recipe.

By: Paul

Paul — Sun, 23 Apr 2023 05:47:52 +0000

In reply to Jeanine Donofrio.

I just made this and am waiting for the broth to cool before transferring to jars.
I can’t describe the amazing mushroomy fragrance wafting through the house.
Absolutely stunning!

By: Jeanine Donofrio

Jeanine Donofrio — Wed, 15 Mar 2023 17:13:42 +0000

In reply to Karen Lipsey. Hi Karen, it'll freeze fine either way, I'd just do whichever is more convenient for you.