Kitchen Basics: Mushroom Stock

Kitchen Basics: Mushroom Stock
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 37.4
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.7 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.2 g

Introduction

If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.

Ingredients

1 t canola oil
2 leeks, white and light green parts only, sliced
3.5 ounces shiitake mushrooms, chopped
8 ounces baby portabella mushrooms, chopped
3 medium carrots, grated
1 tablespoon white wine, tomato juice, or lemon juice
2 garlic cloves or 1 teaspoon grated ginger
1/2 teaspoon black peppercorns
3 sprigs fresh thyme
4 parsley stems
9 cups cold water

Directions

Place a large saucepan over moderate heat. Add the oil to the hot pan, then add the leeks to the hot oil and sweat for 3 minutes. Add the mushrooms and sweat for 2 minutes. Add the carrots and cook until the vegetables are tender. Add your acid of choice (wine, lemon juice or tomato juice) to deglaze the pan. Stir in the acid with a wooden spoon, scraping the bottom to lift up any ""fond"" (crust) on the bottom of the pan.
Add the remaining ingredients. Bring to a boil and reduce to a simmer for 40 minutes. Cool slightly and strain through a fine-mesh strainer. Cool completely if freezing.
Makes 6 cups, 1/2 cup per serving

Number of Servings: 12


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