SparkPeople Advertisers Keep the Site Free

5 of 5 (1)

Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 37.4
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.7 mg
  • Total Carbs: 8.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 3.2 g

View full nutritional breakdown of Kitchen Basics: Mushroom Stock calories by ingredient
Report Inappropriate Recipe

Kitchen Basics: Mushroom Stock

Submitted by: CHEF_MEG
Kitchen Basics: Mushroom Stock

Introduction

If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair. If you want a stock packed with flavor, this is the one to make. Change it up: Add ginger for Asian-style stock and garlic for Italian flair.
Number of Servings: 12

Ingredients

    1 t canola oil
    2 leeks, white and light green parts only, sliced
    3.5 ounces shiitake mushrooms, chopped
    8 ounces baby portabella mushrooms, chopped
    3 medium carrots, grated
    1 tablespoon white wine, tomato juice, or lemon juice
    2 garlic cloves or 1 teaspoon grated ginger
    1/2 teaspoon black peppercorns
    3 sprigs fresh thyme
    4 parsley stems
    9 cups cold water

Directions

Place a large saucepan over moderate heat. Add the oil to the hot pan, then add the leeks to the hot oil and sweat for 3 minutes. Add the mushrooms and sweat for 2 minutes. Add the carrots and cook until the vegetables are tender. Add your acid of choice (wine, lemon juice or tomato juice) to deglaze the pan. Stir in the acid with a wooden spoon, scraping the bottom to lift up any "fond" (crust) on the bottom of the pan.
Add the remaining ingredients. Bring to a boil and reduce to a simmer for 40 minutes. Cool slightly and strain through a fine-mesh strainer. Cool completely if freezing.
Makes 6 cups, 1/2 cup per serving






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Incredible!
    2 of 2 people found this review helpful
    This is WONDERFUL!

    I did make just one small change... Instead of using the canola oil, I substituted olive oil instead. I'm pretty sure that it didn't make any taste difference, but I always only use olive oil. - 5/31/11

    Was this review helpful?   yes  No


  • 2 of 4 people found this review helpful
    Add garlic for Asian-style stock and garlic if you're using it in Italian dishes. Ummm that's Ginger for Asian-Style :) - 5/3/11

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    This recipe has NO msg.
    Glutamate is found in abundance in virtually all natural foods - from meat, poultry, fish, cheese and milk (including human breast milk) to tomatoes, mushrooms and many other vegetables.
    MSG is a manufactured product. - 4/6/14

    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    CAN THIS MUSHROOM STOCK BE USED IN CASSEROLES AND ETC.? - 6/18/13

    Reply from CHEF_MEG (6/26/13)
    Sure! I use it almost anywhere that a chicken stock is called for in a recipe.
    Chef Meg


    Was this review helpful?   yes  No


  • 1 of 1 people found this review helpful
    Very good. - 3/5/13

    Was this review helpful?   yes  No
  • Can this be frozen? - 11/14/13

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    So, wow- mushroom stock? Umami bomb!!! For anyone watching msg intake, this is an msg laden (glutamates galore) recipe (which is why it tastes so good)... - 10/3/13

    Was this review helpful?   yes  No