Pine Broth

Preparation info

  • Difficulty


Appears in


By Ben Shewry

Published 2012

  • About


  • 500 g (1 lb 2 oz) wild pine mushrooms, brushed
  • 25 g (1 oz) pine needles
  • 2 litres (70 fl oz) water
  • table salt and caster (superfine) sugar, to taste


Thinly slice the mushrooms and place in a large saucepan, add the pine needles and cover with the water. Add a pinch of salt and sugar and bring to a gentle simmer. Simmer for 3 hours, skimming every 15 minutes. Over time the pine mushrooms will naturally thicken the broth. Depending on how gentle a simmer you have going, you may need to top it up with a little more water during cooking.

When the broth has a very deep flavour, remove from the heat. It should literally taste and smell how you would imagine a forest to taste — of decay, dampness, wet leaves and earth.

Strain the stock through a fine sieve, gently pushing on the solids as they will trap a lot of the broth. Pass through muslin (cheesecloth) twice to remove as many fine particles as possible.

Check the seasoning. It will require much focus and attention for you to season this correctly as there will be a bitterness that needs to be mitigated with a little sugar. Broths are the hardest of all food preparations to season correctly. At Attica they often take more than 30 minutes to balance correctly with three or four different palates tasting the broth at any one time. This is the most challenging of all the broths we prepare.