Mushroom Stock
From ecoveg 18 years ago
- 75 minutes to make
- Serves 8
We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. Read more This stock freezes well. See less
Ingredients
- 1 yellow onion, thinly sliced shopping list
- 1 leek top, chopped and washed shopping list
- 4 garlic cloves, in their skin, crushed with the side of a knife blade shopping list
- 1 ounce dried shiitake mushrooms shopping list
- 1 teaspoon salt shopping list
- 1/2 teaspoon peppercorns shopping list
- 1/2 pound white mushrooms, sliced shopping list
- 2 small carrots, chopped shopping list
- 6 parsley sprigs, coarsely chopped shopping list
- 3 fresh thyme sprigs shopping list
- 2 fresh marjoram or oregano sprigs shopping list
- 2 fresh sage leaves shopping list
- 2 bay leaves shopping list
- 9 cups cold water shopping list
How to make it
- Pour just enough water into the stockpot to start the onions cooking.
- Add the onion, leek top, garlic, shiitake mushrooms, and salt.
- Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes.
- Add the remaining ingredients and cover with 9 cups cold water.
- Bring the stock to a boil, then simmer, uncovered, for 1 hour.
- Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.
People Who Like This Dish 3
- isisra9 Wausau, WI
- ecoveg Montreal, CA
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