Mushroom Stock

• 10 ounces white mushrooms
• 7 ounces fresh shiitake mushrooms
• 7

Chop the white mushrooms and shiitake mushrooms and put them in a pan. Cut off the bottom of the enokis and discard it; the top can be picked apart in the pan. Add water until everything is covered. Add the kombu and simmer for 20 minutes, then turn off the heat and let infuse for another 30 minutes. Strain the stock and boil to reduce gently until well flavored; add some dashi if necessary.