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Traditional Mushroom Stock

Mushrooms, carrots, onions for 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
  1. 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.
  2. Continue cooking until the liquid has evaporated and the mushrooms are just starting to brown, 5 to 6 minutes.
  3. Add the onion, celery and garlic and cook for 2 minutes. Add the thyme, parsley, and porcini mushrooms and 2 quarts cold water.
  4. 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.
  5. Strain the stock through a fine-mesh strainer. Discard the solids.
  6. Store in an airtight container in the refrigerator for up to 1 week. Freeze for up to 4 months.