- Stovetop version: Bring 8 cups of water to a boil, with 15g / 1/2 cup dried porcini or dried Portobello mushrooms, and six medium cloves of peeled garlic, smashed. Simmer for 30 minutes or so, season with a scant 1 teaspoon of salt, and at least 1/2 teaspoon freshly ground black pepper. If it tastes flat to you, add more salt and pepper. Finish with lots of fresh thyme.
- Mushroom Coconut Broth: Add 1/2 cup full-fat coconut milk to broth. I suspect a version with cashew nut milk would be wonderful as well.
- Mushroom Turmeric Broth: omit the thyme, add 1/2 teaspoon turmeric, and a couple of teaspoons of extra virgin olive oil, ghee, or coconut oil.
For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1