Mushroom Stock

Mushroom Stock

This mushroom stock is a great staple.

In preparation for Thanksgiving, I make this stock every year. It makes a delicious gravy (and was preferred over turkey gravy last year by unbiased relatives). I will also use it as my base for dressing (stuffing). But it would also make a delicious soup base, risotto or basically just step up any recipe where you would use some veg stock or water.

Recipe:

2 lbs mushrooms of your choice, halved or quartered (any mushrooms work, basic white button are completely fine here).

1 leek

1 bulb of garlic

1 bunch or celery

1-2 carrots

1 large onion quartered

4-6 cups of water depending on how many vegetables you have. You need enough water to cover.

salt and pepper (or peppercorns)

bunch of thyme or other savory herbs (or you can use herb salt)

Preparation:

1. Saute the mushrooms with some oil to release their juices and allowing some color and browning to occur. This develops the flavors and makes a more flavorful broth.

2. Chop the remaining veg roughing so it will fit the pot. Make sure to rinse the leeks but you can use both white and dark green parts. I do not peal the garlic, usually I just cut the bulb in half. Same for the onions, just trim the ends and remove any dirty onion paper then chop into chunks.

3. Add the vegetables to the pot with salt and pepper (peppercorns work well here) and cover with water.

4. Bring to a boil, then simmer for 1-2 hours, allowing the stock to reduce a bit. I do taste the stock for salt before removing heat.

5. Allow to cool before straining out vegetables and storing in air tight containers in the fridge or freezer.

Store in Fridge for up to 1 week, freezer 3 months