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Recipe
Mushroom Stock

Mushroom Stock

  • Prep Time: 10 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 cups

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups chopped yellow onion
  • 8 cloves garlic, smashed
  • 2 quarts water
  • 1 ounce dried shiitake mushrooms or 1/2 pound fresh
  • 1/2 ounce dried porcini mushrooms or 1/4 pound fresh
  • 1/4 pound white button mushrooms,
  • 2 medium carrots, cut into 2-inch pieces
  • 1 rib celery, chopped
  • 1 medium yukon gold potato peeled and sliced
  • One 14.5 ounce can whole peeled tomatoes
  • 2 sprigs parsley
  • 2 sprigs thyme
  • 1/2 teaspoon black peppercorns

Directions

  • In a large, heavy pot or Dutch oven, heat the oil over medium heat.  Add the onions and garlic and cook, stirring, until soft, about 5 minutes.  Add 2 quarts of water and the remaining ingredients. Bring to a boil, reduce the heat and simmer for 1 hour.  Strain through a fine meshed sieve.  Discard the solids.  Use as needed.