The mushroom broth is rich in flavor and very nutritious. How you cook the right base will depend on whether you use fresh or dried mushrooms.
Fresh mushrooms you do not need to cook specially, you just need to wash, peel and cut them in portions or cook whole, and then fry the mushrooms in a pan in a small amount
butter, barely browning. Then add the mushrooms to boiling water at the rate of 300 grams of product per 3 liters of water. You can change the proportions depending on the intensity of the taste. Seasoning with mushroom broth is not necessary to leave the main flavor and aroma of the mushrooms without overpowering it with brighter tastes. Mushrooms are boiled for 15 to 45 minutes, depending on the type.
Of dried mushrooms mushroom concentrate is boiled, which is then frozen and little by little added to soup or sauces are cooked on its basis. For 100 grams of dried mushrooms, take 3 liters of water and cook for an hour and a half under the lid.
Dried shiitake mushrooms first soak and remove the hard legs. The caps themselves are simply added to the soup and cooked until tender.