MUSHROOM STOCK RECIPES

RICH MUSHROOM STOCK RECIPE - MICHAEL WHITE | FOOD & WINE

Rich Mushroom Stock Recipe - Michael White | Food & Wine image

This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mushrooms. Plus: F&W’s Guide to Homemade Soup Recipes

Provided by Michael White

Total Time 2 hours 30 minutes

Yield about 6 cups

Number Of Ingredients 12

Ingredients

3 tablespoons extra-virgin olive oil
1 pound white mushrooms, chopped
1 large onion, chopped
2 medium carrots, chopped
1 celery rib, chopped
4 garlic cloves, chopped
1 thyme sprig
1 rosemary sprig
1 bay leaf
1/2 teaspoon whole black peppercorns
1/2 cup Marsala
2 quarts water

Steps:

In a pot, heat the oil. Add the mushrooms, onion, carrots, celery, garlic, thyme, rosemary, bay leaf and peppercorns and cook over high heat until the vegetables are softened, 15 minutes. Add the Marsala and cook until evaporated, about 5 minutes. Add the water and bring to a boil. Simmer over moderate heat until reduced to 6 cups, 2 hours. Strain the stock, pressing down on the solids.

MUSHROOM STOCK RECIPE - FOOD.COM

Mushroom Stock Recipe - Food.com image

This stock adds so much to soups and sauces that it's worth freezing in cubes or 1 cup amounts to have on hand. From Vegetarian Cooking for Everyone by Deborah Madison.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 cups, about

Number Of Ingredients 15

Ingredients

1/2-1 ounce dried procini mixed mushrooms (about 1/2-1 cup)
1 1/2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery ribs, diced
4 -8 ounces white mushrooms, sliced
1 cup leek, greens and leek roots chopped
1/4 cup chopped walnuts (optional) or 1/4 cup almonds (optional)
2 garlic cloves, roughly chopped
4 fresh thyme sprigs (or 1/4 tsp. dried thyme)
2 teaspoons salt
4 -6 sprigs thyme
2 teaspoons tarragon leaves
2 small bay leaves
10 sage leaves (or 1 tbls. dried sage)

Steps:

Shake the dried mushrooms in a sieve to loosen the dirt.
Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium high heat, stirring occasionally, until the onion is well browned, about 15 minutes.
Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, including the boquet garni, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain.
To make the boquet garni:.
You may put them into the broth whole or gather them in a cheesecloth bag and tie with a string. If you put them in loose, just fish them when done making stock.

Nutrition Facts : Calories 65.9, FatContent 3.6, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 804.9, CarbohydrateContent 8, FiberContent 1.6, SugarContent 3.1, ProteinContent 1.4

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MARK BITTMAN'S MUSHROOM STOCK RECIPE - NYT COOKING

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.
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MUSHROOM STOCK RECIPE | MYRECIPES

From myrecipes.com
Reviews 4
Calories 28 calories per serving

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When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!
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Calories 109.6 calories per serving

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MUSHROOM BROTH RECIPE - GORDON HAMERSLEY | FOOD & WINE

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MUSHROOM STOCK RECIPE | EPICURIOUS

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