MUSHROOM STOCK

Mushroom Stock image

Provided by Molly O'Neill

Categories condiments, soups and stews, side dish

Time 2h20m

Yield About 7 cups

Number Of Ingredients 11

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Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
1 stalk celery, chopped
4 cloves garlic, peeled and smashed
1 1/2 pounds (about 8 cups) wild and domestic mushroom pieces and trimmings
1/4 ounce dried porcini or other dried mushrooms
3 sprigs fresh thyme
1 bay leaf
10 peppercorns
1 teaspoon mushroom soy sauce or tamari

Steps:

Heat the oil in a large stockpot or kettle set over medium heat. Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns and 14 cups of water and bring to a boil. Adjust the heat and simmer gently, uncovered, for 2 hours.
Pour the stock through a fine-mesh strainer. Press down on the solids to extract as much liquid as possible. Stir in the soy sauce. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.

Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 1 gram