EmailTweet Lance Leaf Plantain and Wild Mushroom Broth By Allister January 13, 2018 This stock base is ideal to use as a base stock. For pasta and risotto dishes. The plantain gives it an almost deep Cepe flavour. Recipe created by Executive Chef - Allister Bishop of South Sands Directions 1Sweat shallots and chopped garlic until soft. 2Add washed and cleaned plantains 3Add washed and cleaned chopped wild mushrooms 4Add washed and cleaned chopped Portabella mushrooms 5Add boiling water until just covered. 6Cover with cling film allow to infuse for 2-3 hours 7Use as required. Ingredients Lance Leaf Plantain stems-flowers Portobello mushrooms Wild mushrooms Shallots Garlic Seasoning close full screen 00:00 0 Reviews Cancel reply Your review ...All fields and a star-rating are required to submit a review.