Recipe
Mushroom Stock
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.
Recipe Details
- Source: Emeril's Test Kitchen
- Dish Type: Misc
- Cooking Method: Simmering
- Effort Level: Simple
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