Cooking with Mushrooms by Andrea Gentl 

Golden Tonic Elixir with Turmeric Mushrooms and Black Garlic

For years, I was in the habit of making broth with the carcass left over from our weekly roast chicken. Last winter, my daughter requested a vegetarian version, so we transitioned to making it with mushrooms and included black garlic for earthy smokiness, and ginger and onion for their immunity-boosting properties. It is the perfect healing broth for sipping. I brighten with a squeeze of fresh lime just before serving.

Makes about 8 cups (roughly 2 L)


1 pound (455 g) mixed fresh mushrooms, any variety (oyster, maitake, and shiitake all work well here)

6 quarts (5.6 L) water

2 large heads garlic, halved horizontally, unpeeled

2 to 3 black garlic cloves, smashed with the side of a knife, unpeeled

1-inch (3 cm) nub fresh ginger, sliced

1 medium yellow onion, halved, unpeeled

2-inch (5 cm) nub fresh turmeric, finely grated with a Microplane, or 1 tablespoon ground turmeric

1 celery stalk with leaves (optional)

1 tablespoon Himalayan pink salt, plus more to taste

1½ teaspoons coriander seeds, crushed with the side of a knife

1½ teaspoons fennel seeds, crushed with the side of a knife

½ dried red chile, such as chile de árbol, crushed


Clean and trim the mushrooms. If using oysters or maitakes, shred them into pieces. If using shiitakes, trim and leave the stems on.

In an 8- to 12-quart (7.6 to 11.3 L) stockpot, combine all the ingredients. Bring to a boil over medium-high heat and continue to boil for 15 minutes.

Reduce the heat and cook at a bare simmer for 2 hours. Remove from the heat, cover, and let steep for 3 hours, until completely cool.

Strain through a fine-mesh sieve, pressing on the solids (discard, or compost, the solids).

Transfer the broth to glass jars for storage. If freezing, leave ¾ inch (2 cm) of free space at the top of the jar for expansion. Refrigerate for up to 5 days or freeze for up to 6 months. Add more salt to taste and a squeeze of lime juice before serving.

This recipe was excerpted from Cooking With Mushrooms: A Fungi Lover's Guide to the World's Most Versatile, Flavorful, Health-Boosting Ingredients by Andrea Gentl. Artisan Books © 2022.

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