Kitchen Basics: Mushroom Stock
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
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
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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