Make homemade mushroom stock for soups, stews, gravies and risotto. Learn how to extract deep savoury flavour from mushrooms and aromatics to create a versatile vegetarian stock.
In a , 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 for one hour. Check it periodically to see if you need to add water. Add as little as necessary.
Strain the , simmer for another 10 minutes to reduce and concentrate it further. Use it in your favorite recipe.
This recipe connects to Stock Making Fundamentals — learn the technique step by step in the video lessons.
Don't crowd mushrooms in the pan — too many at once and they steam instead of browning. If you'd like to go deeper, Stock Making Fundamentals covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
