Mushroom Stock (Ii)

Let's Cook

1. Step 1.

   Preheat a cast-iron skillet over medium-high heat. Place cut side down in the skillet: 1 large leek (about 12 ounces), trimmed (reserve the green tops), halved lengthwise, and well cleaned; 3-inch piece ginger, halved lengthwise

2. Step 2.

   Cook until the vegetables are well charred, about 5 minutes. Remove from the heat and set aside. Warm in a pot or large saucepan over medium-high heat: 1 tablespoon vegetable oil

3. Step 3.

   When the oil shimmers, add and sauté until starting to brown: 1 carrot, diced; 1 celery rib, diced

4. Step 4.

   Add: 2 pounds chopped mushrooms (any kind, or a combination) and/or mushroom scraps

5. Step 5.

   Sauté until the mushrooms start to release their juices, about 5 minutes. Add the charred leek, ginger, and leek tops along with: 12 cups cool water; 2 garlic cloves, smashed; 5 sprigs thyme; 6 black peppercorns; 1 bay leaf

6. Step 6.

   Bring to a gentle simmer, partially cover, and cook for 45 minutes. Strain through a fine-mesh sieve, pressing on the solids with a ladle to extract all the liquid. Stir in: 1 tablespoon tamari

7. Step 7.

   Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.