This easy vegan Mushroom Broth recipe is perfect to pick up in the cold season, have it with your favorite bread, or as the perfect base for soups, stews, gravies, and risottos. This recipe is a creation of previous Michelin star holder and Bone Tea Founder Chef Omar Romero.
- 400g seasonal mushrooms (button, chestnut, oyster, shiitake, portobello)
- 1 small Onion
- 1 garlic clove
- 1 bag mushroom Bone Tea
- KanKun Mexican Jalapeno sauce to season
Slice the mushrooms and use half of the onion and garlic, saute with a little oil for 5 minutes, add the Mushroom Bone Tea and the KanKun Mexican Jalapeño sauce as much as you want, and simply season with lime juice, coriander and raw chopped onion.
About Chef Omar Romero
Omar Romero Chef Omar Romero Quezada is a Mexican chef and entrepreneur, Founder of Bone Tea and SLO restaurant group . With specialised training in Mexico City New York and Paris, and a professional training with Gary Rhodes and Gordon Ramsay; Omar became the first Mexican-born chef to hold a Michelin star in Europe in 2013 at Rhodes 24.
He has helped develop successful Food and Beverage Concepts in places such as Las Vegas, Abu Dhabi, Dubai, Mexico City,and London. Omar has worked with renowned companies including British Airways,Starwood, Rosewood and Four Seasons, to name a few.
We are delighted to have Chef Omar Romero as a KanKun guest of the month to show case delicious recipes with KanKun Mexican Sauces and Bone-Tea as part of the ingredients.