Mushroom
Broth
By Executive Chef / Owner Jone Kane
- Kane's Restaurant, Grass Valley, California
Made
with:
Bonewerks CulinArte' Roasted Glace de Poulet
Ingredients:
3 cups Roasted Glace de Poulet
2 cups Water
T T Salt and Pepper
Procedure:
1. Heat
3 cups of CulinArte Roasted Glace de Poulet in pan, and
add 2 cups of water.
2.
Salt and pepper to taste.
Your
liquid is now ready to complete the recipe for Mushroom
Broth.
Other
Great Related Links:
Cooking
with Wild Mushrooms
Executive
Chef John Kane Bio
Bonewerks
CulinArte'
Lundberg
Family Farms
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