Mushroom Stock
From jo_jo_ba 14 years ago
- 3 hours to make
- Serves 6
This is a hearty, "earthy" broth that's perfect in soups or sauces where you don't want meat but need rich flavour. Makes 6 cups
Ingredients
- 3 large portabello mushrooms, chopped shopping list
- 2 oz shiitake mushrooms, caps and stems, chopped shopping list
- 1 lb sliced button mushrooms shopping list
- 1 large white onion, quartered (you can leave the skin on if you want) shopping list
- 2 garlic cloves shopping list
- 3 whole cloves shopping list
- 5 whole peppercorns shopping list
- 1 bay leaf shopping list
- 3 sprigs fresh thyme shopping list
- 7 cups water shopping list
How to make it
- Preheat oven to 375F and lightly grease a 9x13" pan.
- Add all the mushrooms to the pan and bake for 20 minutes, until well browned. Do not let burn!
- Add all the ingredients to a large stockpot.
- Bring to a brisk simmer and cook, partially covered, 2 hours.
- Strain, discarding vegetables, and return the stock to the pot.
- Bring to a rolling boil and cook (uncovered) 30 minutes, until reduced.
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