A Two in 1 Recipe Hack: Umami Broth & Marinated Lion’s Mane + Shiitake Mushrooms

This is a recipe that I made for a retreat last summer and have had many requests to share it. As with all my recipes, measurements and ingredients are loose and open for adaptation. These Marinated Lion’s Mane and Shiitake mushrooms began their tasty journey in a rich umami broth before soaking in the marinade. I always love using mushrooms in my broths as they add a depth of flavour that isn’t long forgotten. When not in the height wild mushroom season, I like to keep dried lion’s mane and shiitake on hand as they are incredibly versatile and can be enjoyed any time of the year.

Rehydrating them in a broth is wonderful because it infuses the mushrooms with the flavours of your broth, while simultaneously adding more flavour and medicinal properties into your broth from the mushrooms. You can follow this recipe without making broth, but if using dried mushrooms, I highly recommend you start with the broth as it will be a delicious and resourceful addition to your zero-waste recipe book.

Ingredients

Dried Lion’s Mane + Shiitake Mushrooms

Marinade of choice

Simple Marinade

Maple Syrup or Raw Honey

Tamari

Apple Cider Vinegar or Umiboshi

Minced Garlic

Grated Ginger

Toasted Sesame Oil

Chilli Paste (optional)

Fresh Lime Juice (optional)

Step 1: Make your veggie broth by slowly simmering vegetable scraps, dried mushrooms, herbs, and spices. I like to make a simple broth using toasted ginger, onion scraps, garlic, star anise, cinnamon, cloves, peppercorns, celery tops, carrots, tamari, and sea salt. If you have access to it, using spring water will make your broth especially more nourishing.

Step 2: As your mushrooms rehydrate in the broth, make your marinade by simply mixing together the ingredients in a bowl, tasting often and adjusting your ratios to taste. Once you’re satisfied with the flavour, set your marinade aside.

Step 3: Once your mushrooms are rehydrated and infused into the broth, remove them, squeeze out any remaining liquid, and set your mushrooms in a dish. Leave the rest of your broth to simmer until finished.

Step 4: If you’re using whole dried mushrooms, cut or shred them to your desired size. I like to shred mine to give them a meatier texture. Now add your marinade to your mushrooms, mix well, and let rest for a couple of hours in an airtight container.

Step 5: Caramelize your marinated mushrooms in your oil of choice (I prefer butter or ghee) on medium heat until they reach your desired texture. I like mine to be nicely browned and deliciously crispy.

Now that you have prepared two recipes at once, you can enjoy your finished broth as a sipping broth, a soup base, or as a flavour boost to cook with. I love to add these marinated mushrooms to tacos, eggs, or atop any rice dish.