First published in Wish November 2004
Boiling | Frying | Garlic | Herbs | Mushrooms | Vegetarian | Soups | All categories...
food
Mushroom Stock
A great substitution for chicken or beef stock.
Ingredients
| 1/4 | cup mixed dried mushrooms |
| 1 | cup boiling water |
| 4 | tablespoons olive oil |
| 2 | sliced white onions |
| 1/2 | bunch fresh thyme |
| 3 | cloves garlic, crushed |
| 6 | cups sliced button mushrooms |
| 4 | cups sliced shiitake mushroom stems |
| 1 | cup white wine |
| 14 | cups cold water |
Instructions
- Soak the dried mushrooms in the boiling water.
- Heat the olive oil over high heat in a large stock pot.
- Add the onions and thyme and cook until golden.
- Add garlic and cook for 1 minute.
- Add mushrooms and stems and continue to cook for another 5 minutes over a meduim heat.
- Add wine to lift any bits off the bottom of the pan.
- Add cold water, rehydrated mushrooms and their liquid to the pot.
- Simmer for 30 minutes and strain through a fine sieve.
- Cool and refrigerate.
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