Mushroom Stock
The vegetables in this stock all offer the use of their trimmings as an alternative—this is because stock can be made with parts of vegetables you normally discard, like the outer layer of onions or the peelings of carrots, as long as they’re not rotten or excessively dirty.
Ingredients
1⁄2 cup dried porcini mushrooms
1⁄2 cup other dried mushrooms (shiitake, woodear, morel, etc.)
2 Tbsp. olive or local sunflower oil
1 cup chopped mushrooms and/or mushroom stems and trimmings
1 cup chopped onions and/or shallots (or onion/ shallot trimmings)
1 cup chopped leeks (or washed leek trimmings)
1⁄2 cup chopped carrots (or carrot trimmings)
1⁄2 cup chopped celery or celeriac (or celery/ celeriac leaves, trimmings, peelings)
3 cloves garlic, smashed
5 thyme or rosemary sprigs 10 peppercorns
2 bay leaves
Directions
Bring 2 cups of water to a boil, turn off heat and soak dried mushrooms for 15 minutes.
In a 4 quart soup pot, heat oil over medium-high heat. Add chopped mushrooms, onions, leeks, carrots, and celery. Sauté for about 10 minutes, stirring occasionally.
Add garlic, herbs, and spices and sauté for another few minutes, adding a bit of water if the vegetables start to stick. Add dried mushrooms and their soaking liquid plus 8 cups of water.
Bring to a boil, turn down heat and slowly simmer for about 40 minutes. Strain through a fine mesh sieve, pressing the liquid out of the vegetables with the back of a large spoon. Use as the base for mushroom soups, sauces, gravies and risottos, such as the Mushroom Barley Risotto.
Suggestions
Tip: Keep a plastic bag in the freezer and toss in your vegetable trimmings to use for broth later. Carrots, onions, celery (including leaves), leeks - they may not be pretty after freezing, but they will still impart their flavor in the broth.
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