Kitchen Basics: Mushroom Stock
(26)
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1 t canola oil2 leeks, white and light green parts only, sliced3.5 ounces shiitake mushrooms, chopped8 ounces baby portabella mushrooms, chopped3 medium carrots, grated1 tablespoon white wine, tomato juice, or lemon juice2 garlic cloves or 1 teaspoon grated ginger1/2 teaspoon black peppercorns3 sprigs fresh thyme4 parsley stems9 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
Servings Per Recipe: 12
Nutritional Info 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

Member Reviews
  • CD13628286
     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
  • BEVY131
     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

  • BYNSKA
     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
  • PYNETREE
     Picture does NOT match recipe at all. Not just the sliced, uncooked white button mushrooms, but the white creamy liquid. If you follow the recipe, yours will not look like the picture, but it is delicious. - 2/22/15
  • SEAOFCARNAGE
     I would use anything other than canola oil! I have also made mushroom stock from just boiling the stems of large mushrooms and onions cilantro and garlic and if you are brave hot pepper flakes. - 1/14/15
  • MALKS_ARIA
     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
  • GRAMPIAN
     Very good. - 3/5/13
  • 1CRAZYDOG
     Used scallions vs. leek. Added a touch of garlic to the broth. Very good. - 7/12/21
  • SHERYE
     Very delicious - great flavor - 7/12/21
  • PIZZA5152
     Loved it - 7/12/21
  • GOFORGIN
     ok - 4/24/21
  • MNABOY
     tasty - 2/22/21
  • CORVETTECOWBOY
     Thank you for sharing - 11/21/20
  • POSEY440
     Ok - 10/11/20
  • PATRICIAAK
     :) - 9/23/20
  • CD4114015
     Thank you - 9/21/20
  • METAFUKARI
     good mushroom stock! - 9/13/20
  • EOWYN2424
     yum - 8/31/20
  • ETHELMERZ
     Old old old recipe - 7/5/20
  • MILPAM3
     Just read that twice weekly addition of mushrooms to the diet helps with cognitive ability. - 5/22/20
  • RAPUNZEL53
     will make - 5/19/20
  • REDROBIN47
     This looks very interesting to me. I saved the recipe to try after I grocery shop. - 1/30/20
  • KITTYHAWK1949
     very good to use in cooking casseroles - 1/24/20
  • CD6913562
     Perfect I have never made mushroom stock but this is very useful. - 12/14/19
  • LOSER05
     yum - 12/14/19



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