RECIPE BY

share this recipe

Rich Mushroom Stock

recipe image

This image courtesy of Joseph DeLeo

CostInexpensive

Easy

Total Timeunder 2 hours

Make Ahead RecipeYes

Dietary Considerationdiabetic, egg-free, gluten-free, healthy, infant, kosher, lactose-free, low calorie, low carb, low cholesterol, low saturated fat, low sodium, low-fat, peanut free, soy free, tree nut free, vegan, vegetarian

Five Ingredients or LessYes

Taste and Textureumami

Type of Dishstock

Ingredients

  • 3 pounds mushroom stems and other scraps
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat the oven to 350°F.

  2. Spread the mushroom stems and scraps on an ungreased baking sheet. Roast for 20 to 30 minutes, or until lightly browned. Turn the mushrooms once or twice during roasting to promote even browning.

  3. Transfer the mushrooms to a large stockpot and add enough cold water to cover the mushrooms by 2 inches. Bring to a boil over high heat, reduce the heat and simmer for about 1 hour.

  4. Strain the broth through a fine-mesh sieve into a bowl. Press on the solids with the back of a spoon to extract as much liquid and flavor as possible. Discard the solids.

  5. Return the broth to the pot and bring to a boil over high heat and cook for about 20 minutes until reduced by half.

  6. Remove from the heat and season with salt and pepper. Cool in an ice-water bath. Use now or cover and rdrigerate for up to 3 days or freeze for up to 2 months.

2003 Michel Nischan

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Read More







share this recipe

PREP TIME

COOKING TIME

Ingredients

Method

SERVES HOW MANY

YIELD

Chef's note

Leave a Reply

More Recipes

More recipes like this