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Shiitake, lion’s mane, and oyster mushrooms form the foundation of this delicately smoky, energizing bone broth, perfect as we move into fall. Cacao nibs and the souchong tea give the broth a little zip to kickstart your morning or put a little pep in your step after a long day of work. The best part of this recipe is the ease with which you can prepare it: you can keep the stems on the mushrooms and the skins on your shallots as they all give a rich flavor to the broth.
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Total Time: 85 minutes | Yield: 8 cups
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1 pound chicken bones, such as wings and backs
3/4 pound shiitake mushrooms, coarsely chopped
1/4 pound lion’s mane mushrooms, coarsely chopped
1/4 pound oyster mushrooms, coarsely chopped
3 medium shallots, coarsely chopped
8 whole cloves garlic, smashed
1 (2-inch piece) ginger, coarsely chopped
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
3 tablespoons cacao nibs
1 dried ancho chili
1 teaspoon whole black peppercorns
1/4 cup lapsang souchong tea
Sea salt, as needed
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- Heat the oven to 425°F, and then line a rimmed baking sheet with parchment paper.
- Arrange the chicken bones, mushrooms, shallots, garlic and ginger together on the prepared baking sheet. Drizzle with olive oil, and then roast for 25 minutes.
- Transfer the contents of the pan to a stock pot, and then add the vinegar, cacao nibs, chili and peppercorns. Pour in 10 cups cold water, and then bring to a boil over medium-high heat. When the water reaches a rolling boil, immediately turn down the heat to medium-low and allow the broth to simmer for 45 minutes. Turn off the heat, stir in the tea and allow it to steep in the hot broth for 5 minutes. Strain through a fine-mesh sieve, discarding the solids.
- Adjust seasoning with sea salt and serve hot. Store any leftovers in a tightly sealed container in the fridge for up to 5 days.
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