A new broth for mushrooms came together as we were bouncing ideas off a recent guest who spent some time in our kitchen. We were looking to make a simple broth to serve with cuttlefish. We took some earl grey tea and flavored it with soy sauce. We then cooked some chanterelle and shiitake mushrooms in the broth in order to marry the flavors. In order to add some richness to the dish we have added out goat cheese gnocchi. Young celery leaves and lemon zest finish the dish.
The key to this dish is the simple combination of the tea and the soy sauce married with the woodsiness of the mushrooms. Our quick culinary banter revitalized my thoughts and inspirations in simplicity.
