Topic · Stock Making Fundamentals
Mushroom Stock Recipe
You may make this stock with any type of edible mushrooms. The flavor will be rich and intense. You can use it to make mushroom soups, sauces, and stews. I like to add some dry shiitake mushrooms as it gives the stock depth and great flavor. Dry mushrooms are available in the Asian section of most grocery stores.
Mushroom Stock
Mushroom stock makes the perfect base for soups, stews, gravies, and risottos.
- 1 tbsp olive oil, (extra virgin)
- 1 lb sliced mushrooms
- 1 oz dried mushroom, (sliced)
- 1 medium onion, (finely sliced)
- 1 medium carrot (finely sliced)
- 2 medium garlic cloves, (chopped)
- 1 clove, (whole)
- 1 tsp fine sea salt
- 1/2 tsp peppercorns, (whole)
- 6 parsley sprigs, (coarsely chopped)
- 3 fresh thyme sprigs
- 2 medium bay leaves
- 9 cups water, (cold)
In a stockpot, sauté the button mushrooms and dried shiitakes in one tablespoon of olive oil for about 4 to 6 minutes.
Add the onion, carrot, garlic, clove, salt, peppercorns, parsley, thyme, and bay leaves to the stockpot.
Pour cold water to cover the mushrooms by one inch, and simmer for one hour. Check it periodically to see if you need to add water. Add as little as necessary.
Strain the stock, simmer for another 10 minutes to reduce and concentrate it further. Use it in your favorite recipe.
