Kitchen Basics: Mushroom Stock
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
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
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
Member Ratings For This Recipe
-
CD13628286
-
BEVY131
-
BYNSKA
-
PYNETREE
-
SEAOFCARNAGE
