Okay... I've promised this recipe to a few people, and I'm finally getting around to posting it. This Mushroom stock recipe started with one from Cooking Light, but I've made changes based on what we can get around here. Enjoy.
Ingredients:
4 cups boiling water
1/2 ounce dried porcini mushrooms
1 oz mixed dried forest mushrooms (get them from Leon's Market)
1 whole garlic head, cloves peeled and crushed
2 Tbsp olive oil
2 medium white onions
1 large leek
2 lbs portabella mushrooms, cubed
8 parsley sprigs
8 thyme sprigs
25 whole black peppercorns
2 bay leaves
1/2 cup dry white wine (use a good, drinkable chardonnay, not "cooking wine")
15 cups water
Directions:
Combine 4 cups boiling water and dried mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over another bowl; reserve 3 cups of liquid and set aside.
Heat a large dutch oven or soup pot over medium high heat. Add oil to pan, swirl to coat. Add onion and leek; saute 5 minutes or until just tender, stirring occasionally. Add mushrooms, garlic, herbs, peppercorns, and bay leaves. Saute 10 minutes or until portabellas are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes). Add reserved 3 cups mushroom liquid and 15 cups water; bring to a slight boil. Reduce heat to simmer 50 minutes, covering pot for the first 25 minutes. Strain through cheesecloth over a bowl; discard solids. Pour into airtight containers. Keeps for a week in the refrigerator, much longer in the freezer.
Go Away
3 hours ago


