1.   Add a small amount of the mushroom broth, whisking vigorously to keep mixture smooth.

2.   For the wild mushroom broth, Diane Forley, the chef at Verbena, recommends fresh shiitake mushrooms if possible for the most delicate flavor and best texture.

3.   Reheat the mushroom broth, and remove from heat.

4.   Strain mushroom broth, and discard cooked mushrooms or reserve for another use.

5.   Sour-spicy shimeji mushroom broth.