Mushroom Stock (I)
About 8 cups This is the richer of the two versions. Use in place of beef stock.
Ingredients
- 2 tablespoons olive oil
- 1 small onion or large shallot, chopped
- 1 small carrot, chopped
- 8 ounces mushrooms or mushroom scraps (if possible, use some flavorful mushrooms such as shiitakes), chopped
- 1 tablespoon tomato paste
- ¼ cup dry red wine
- 12 cups water
- (1 ounce dried mushrooms, such as shiitake or porcini)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tablespoons olive oil
- 1 small onion or large shallot, chopped
- 1 small carrot, chopped
- 8 ounces mushrooms or mushroom scraps (if possible, use some flavorful mushrooms such as shiitakes), chopped
- 1 tablespoon tomato paste
- ¼ cup dry red wine
- 12 cups water
- (1 ounce dried mushrooms, such as shiitake or porcini)
Let's Cook
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Step 1.
Heat in a Dutch oven over medium heat: 2 tablespoons olive oil
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Step 2.
Add: 1 small onion or large shallot, chopped; 1 small carrot, chopped
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Step 3.
Sauté until starting to brown, about 7 minutes. Add: 8 ounces mushrooms or mushroom scraps (if possible, use some flavorful mushrooms such as shiitakes), chopped
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Step 4.
Sauté until the mushrooms have softened and released their juices, about 5 minutes. Add: 1 tablespoon tomato paste
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Step 5.
Stir and allow a dark brown fond (or crust) to develop on the bottom of the pot. Add: ¼ cup dry red wine
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Step 6.
Scrape the browned bits off the bottom of the pot. Add: 12 cups water; (1 ounce dried mushrooms, such as shiitake or porcini)
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Step 7.
Simmer, partially covered, for 45 minutes. Strain, pressing the vegetables with a spoon to extract as much liquid as possible. Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.