Store-bought mushroom stock, any store-bought stock for that matter, is often dull with muted flavors.
I say skip the boxed broth and make your own.
This mushroom stock is a pantry staple that belongs in your freezer. It is quick and adds an earthy richness to your favorite recipes. And, making it couldn’t be easier.
Just combine the mushrooms with a few aromatics (think leeks, onions, and carrots) in a large Dutch oven or stockpot and cover with cold water. Toss in a few sprigs of thyme, a couple of bay leaves, some garlic, or even sage for a floral note. Then bring everything to a boil, reduce to a simmer, strain, and enjoy.
When it comes to the mushrooms, I like a mix of cremini, shiitake, and porcini to give my mushroom stock a deeper, meatier flavor. The final mushroom stock is balanced and versatile enough to use in place of chicken or vegetable stock for soups and stews.
If you aren’t in a rush, you can even make this mushroom stock with mushroom stems and other kitchen scraps. Start a freezer bag and add mushroom stems, carrot peels, and onion ends as you cook. Once you have a full bag, you can follow the same steps to make an equally good stock.
For a stronger stock, reduce the liquid by one-third before using for an extra flavor kick.
- 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
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.
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