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.
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