Traditional Mushroom Stock
You may want to double or triple-batch this one. Our Mushroom stock’s easy to make, useful in many of our recipes, and freezes beautifully, so it’s always on hand to layer flavor into your cooking.
Makes 1 Quart
- 2 tablespoons pure olive oil
- 1 pound button mushrooms, cleaned and cut into quarters
- ½ teaspoon kosher salt
- 1 medium onion, coarsely chopped
- 1 small celery stalk, coarsely chopped
- 1 large garlic clove, coarsely chopped
- 2 fresh thyme sprigs
- 3 flat-leaf parsley sprigs
- ½ ounce Wine Forest Dried Porcini Mushrooms, rinsed
- Heat the oil in a large stockpot over medium-high heat. When the oil is hot, add the button mushrooms and salt. Stir to coat evenly with the oil. Cook until the mushrooms release their liquid.
- Continue cooking until the liquid has evaporated and the mushrooms are just starting to brown, 5 to 6 minutes.
- Add the onion, celery and garlic and cook for 2 minutes. Add the thyme, parsley, and porcini mushrooms and 2 quarts cold water.
- Bring the mixture to a boil, then turn down the heat to a bubbling simmer and cook for 45 minutes. Turn off the heat and let sit for 30 minutes.
- Strain the stock through a fine-mesh strainer. Discard the solids.
- Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 4 months.