Add 12 cups water (3 quarts) to an 8 quart stock pot and set over medium-high heat. Add your dried reishi mushroom slices and shiitake mushrooms. Simmer the liquid until reduced by half -- the cook time here varies but generally will take 45-60 minutes.

Strain off the mushrooms (saving the mushroom broth!) and remove the reishi slices. Then add the broth and reishi slices back into your stock pot.

Add the onion, celery, carrots, kale stems, parsley, ginger, garlic, sea salt, black pepper and apple cider vinegar to the mushroom broth. Add the rest of the water -- 12 cups (3 quarts). Simmer covered for 30-60 mins. The liquid should reduce by at least 1/4 and the vegetables will be meltingly soft.

Remove from heat and let cool for 10 minutes before straining off the cooked vegetables into another large pot. Compost the vegetables.

Add the turmeric powder, dulse, wakame and a generous swirl of virgin olive oil to the broth. Taste and adjust salt and spices as you like. If the broth seems a little strong for your liking you can dilute it with more water.

Top with all garnishes and serve

Smokey Arrabiata Mushroom Bolognese

Ingredients

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