Mushroom Stock
Ingredients
- 1 lb mushrooms and/or stems mix of cremini, porcini, white button, shiitake
- 1 leek roughly chopped
- 1 carrot roughly chopped
- 1 small onion cut in half
- 1 head garlic cut in half
- 2 sprigs fresh thyme
- 2 fresh bay leaves
- 8 cups water
- 1/2 tsp kosher salt
- 1/4 tsp black peppercorns
Instructions
- Add all ingredients to a large stock pot and cover with 8 cups cold water.
- Bring the stock to a boil, then reduce to a simmer and cook uncovered for 1 hour.
- Strain the stock, pressing down on the solids.
Notes
The mushroom stock can be refrigerated for up to 4 days or frozen for up to 1 month.