MUSHROOM STOCK

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Mushroom Stock image

Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes about 5 cups

Number Of Ingredients 7

1/2 pound shiitake mushrooms, cleaned
1/2 pound crimini mushrooms, cleaned
1/2 large carrot, peeled and cut into 2-inch pieces
1/2 celery root, peeled and cut into 2-inch pieces
3 shallots, peeled and cut into thirds
1 tablespoon rosemary leaves
Vegetable oil, for pan

Steps:

  • Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped.
  • Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them "cake" in bottom of pot, about 5 minutes.
  • Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.

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