Mushroom stock is very popular. This recipe creates a rich, savory stock that’s great as a base for soups, sauces and stews.
Ingredients
- 1 tablespoon olive oil
- 2 carrots, cut in large chunks—skin on
- 1-2 leeks, sliced in half lengthwise and then into large chunks
- 1 medium yellow onion, cut into 8 pieces
- 6 whole garlic cloves
- 16 ounces crimini mushrooms, rinsed and left whole
- 6 ounces shiitake mushrooms, rinsed and left whole
- 1 bay leaf
- 6 sprigs fresh thyme
- 4-5 leaves fresh sage
- 8 sprigs fresh parsley
- 6 to 8 whole peppercorns
- 12 cups water
Directions
Heat olive oil in a large stock pot on a medium high heat. Add the leeks, carrots, and onion. Stir and simmer about 5 minutes, until the leeks and onions begin to turn translucent. Add the garlic and cook one minute more.
Add the mushrooms, parsley, thyme, sage, bay leaf and peppercorns. Cook for about 4 to 5 minutes on a medium heat, stirring.
Add the water, turn the heat to high and bring to a boil. Then reduce the heat to low and let simmer for about an hour or longer.
Remove from heat, and let cool. Strain through a fine-mesh sieve, discarding the veggies and herbs.
Refrigerate or freeze when cool.
