Mushroom Stock

Prep Time: about 3 hours

Servings: 10

Uploaded by:
   Warren Prince



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Ingredients   

5poundsPortabellagilled
2poundsMushrooms, Crimini
1 1/2poundsCarrotcleaned, chunked
8Leekcleaned, chunked
3ouncesMushrooms, Shiitake
1bunchParsleychopped
16sprigThyme
1headGarlicsmashed
8eachBay Leaves
3cupsWine, Sherrydry
10quartsWater+/-

Instructions

1. 

Use a mellon baller to degill protobellos

2. 

While mushrooms roast, clean leeks.

3. 

Clean and cut carrots.

4. 

Weigh out shiitake and other ingredients.

5. 

Remove mushrooms to stock pot

6. 

Deglaze roasting pan with the sherry

7. 

Add sherry from the pan and the remaining ingredients to the stock pot. Bring to a simmer. Continue to simmer for at least an hour.

8. 

Strain through a fine sieve.

9. 

Toss the portobellos and the crimini mushrooms with olive oil. They will absorb quite a bit. Place in a roasting pan.

10. 

Roast in a 425F oven till moisture has all evaporated and mushrooms are starting to brown.

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