Mushroom Stock Recipes

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.

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.

Steps:

• Quarter mushrooms and in a food processor finely chop in 4 batches, transferring to a 6-quart stockpot or heavy kettle. Finely chop onions and add to mushrooms with water and salt. Simmer mixture, uncovered, 2 hours. Pour stock through a large fine sieve into a large bowl, pressing hard on solids. Yield should be about 5 cups: If yield is less, add enough water to make 5 cups; if more, boil stock until reduced to 5 cups.

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.

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.

Steps:

• Heat the oil in a large stockpot or kettle set over medium heat. Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns and 14 cups of water and bring to a boil. Adjust the heat and simmer gently, uncovered, for 2 hours.
• Pour the stock through a fine-mesh strainer. Press down on the solids to extract as much liquid as possible. Stir in the soy sauce. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.