Time 15m Yield About 6 cups of stock Number Of Ingredients 3 Steps:
Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better. Bring to a boil, and simmer. Strain the mushrooms out if you like, but make sure to use them for something.
Yield Makes 3 quarts Number Of Ingredients 12 Steps:
Bring 4 cups water to a boil. Place the dried mushrooms in a medium heat-proof bowl; pour the boiling water over mushrooms. Let stand until softened, about 20 minutes. Strain through a fine sieve into another bowl, reserving liquid and mushrooms separately. Set aside. In a medium stockpot, cook butter and oil over medium heat. Add onion, and cook until caramelized, about 20 minutes, stirring occasionally. Add the reserved mushrooms along with the carrots, parsnips, and celery; cook, stirring often, until vegetables are softened and fragrant, about 20 minutes. Stir Swiss chard into vegetable mixture in pot. Add 3 1/2 quarts cold water, reserved mushroom liquid (being careful to leave behind any sediment), bay leaf, thyme, and parsley. Cover pot, and bring to a boil; reduce heat, and simmer, uncovered, about 1 hour. Remove pot from heat, and strain mixture through a fine sieve or cheesecloth-lined colander into a large heatproof bowl or saucepan, pressing down on vegetables with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Store stock in airtight containers in the refrigerator up to 3 days or in the freezer up to 6 months.
Time 55m Yield 5 Number Of Ingredients 9 Steps:
Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes. Strain stock into a jar, discard vegetables, and your stock is good to go.
Time 1h20m Yield 6 cups, about Number Of Ingredients 15 Steps:
Shake the dried mushrooms in a sieve to loosen the dirt. Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium high heat, stirring occasionally, until the onion is well browned, about 15 minutes. Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, including the boquet garni, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain. To make the boquet garni:. You may put them into the broth whole or gather them in a cheesecloth bag and tie with a string. If you put them in loose, just fish them when done making stock.
Yield Makes 7-8 cups Number Of Ingredients 14 Steps:
Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.
Yield Makes about 5 cups Number Of Ingredients 7 Steps:
Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped. Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them “cake” in bottom of pot, about 5 minutes. Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.
More about “mushroom stock recipes”
Time 1h10m Yield 3 Cups, 6 serving(s) Number Of Ingredients 6 Steps:
Preheat the oven to 400. Combine the mushrooms, onion, garlic and oil in a large bowl. Add 1/2 teaspoon salt. Toss to coat the vegetables with the oil. Spread the mixture in 2 baking pans. Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized. Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme. Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid. Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible. Bring the stock to a boil and cook until reduced to 3 cups.
