HOW TO MAKE MUSHROOM STOCK RECIPES

MUSHROOM STOCK RECIPE | MYRECIPES

Mushroom Stock Recipe | MyRecipes image

Provided by Martha Rose Shulman

Yield 6 servings (serving size: 1 cup)

Number Of Ingredients 13

Ingredients

2 cups boiling water
½ cup dried porcini mushrooms (about 1/2 ounce)
1 whole garlic head
1 tablespoon extra-virgin olive oil
2 cups (1-inch) slices onion
2 cups (1-inch) slices leek
1 pound cremini mushrooms, quartered
4 parsley sprigs
4 thyme sprigs
10 black peppercorns
1 bay leaf
¼ cup dry white wine
6?½ cups water

Steps:

Combine 2 cups boiling water and porcini mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over a bowl; reserve 1 1/2 cups liquid and mushrooms.
Cut off pointed end of garlic just to expose cloves; set aside.
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and leek; sauté 5 minutes or until tender, stirring occasionally. Add porcini mushrooms, garlic, cremini mushrooms, and next 4 ingredients (through bay leaf); sauté 10 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes). Add reserved 1 1/2 cups mushroom liquid and 6 1/2 cups water; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Nutrition Facts : Calories 28 calories, CarbohydrateContent 1.6 g, FatContent 2.4 g, FiberContent 0.3 g, ProteinContent 0.5 g, SaturatedFatContent 0.3 g, SodiumContent 3 mg

MARK BITTMAN'S MUSHROOM STOCK RECIPE - NYT COOKING

Mark Bittman's Mushroom Stock Recipe - NYT Cooking image

Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.

Provided by Mark Bittman

Total Time 15 minutes

Yield About 6 cups of stock

Number Of Ingredients 3

Ingredients

1 pound button mushrooms, trimmed
3 dried porcini
Some onion, carrot or celery (optional)

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.

Nutrition Facts : @context http//schema.org, Calories 3, UnsaturatedFatContent 0 grams, CarbohydrateContent 0 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 0 grams, SodiumContent 0 milligrams, SugarContent 0 grams

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