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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.