Mushroom Stock

 I have to admit that I'd never heard of Mushroom Stock.  But, it sounds delicious!  I am 100% going to give this a try.  

2 Tbsp olive oil

4 (8 oz pkg)  sliced fresh cremini mushrooms

1 large white onion

2 large carrot, peeled and chopped

2 medium celery stalks, chopped

2 Tbsp tomato paste

1 cup white cooking wine

12 cups water

1 Tbsp black peppercorns

6 dried bay leaves

8 thyme sprigs

10 parsley sprigs

Heat oil in a large stockpot over high heat until shimmering, 1 - 2 minutes.  Add cremini mushrooms, onion, carrots, and celery.  Cook uncovered stirring occasionally until mushroom mixture is tender and pan is dry, 20 - 25 minutes.

Add tomato paste to mushroom mixture and cook, stirring constantly until fragrant, about 2 minutes.  Add wine and cook, stirring frequently until liquid has almost completely reduced, 3 - 4 minutes.    

Add water, peppercorns, bay leaves, thyme, and parsley; bring to a boil over high heat.  Reduce heat to low, and simmer, uncovered and undisturbed until stock is fragrant and flavorful, about 1 hour.  

Remove stockpot from heat and carefully pour mixture through a fine mesh strainer into a medium saucepan; discard solids.  Keep stock warm over low heat, uncovered until ready to use.  Or pour into a heatproof container and let cool at room temp 1 hour.  Transfer to refrigerate and chill completely.  Store, covered in refrigerator up to 5 days or freeze up to 3 months.  

Skillet-Braised Chicken and Mushrooms

Are you looking for a recipe for a special event?  This will fit the bill.  It's hearty and flavorful and something almost anyone will like.

2 boneless, skinless chicken breasts, cut in half

1 tsp kosher salt

1 tsp freshly ground black pepper

5 Tbsp olive oil

2 medium onions, halved and sliced

1 lb fresh mushrooms, stems removed and sliced

1/2 cup white cooking wine

2 cups Espagnole Sauce (find recipe on the blog)

1/4 cup chopped fresh parsley

1 tsp lemon zest

Season the chicken with 1/2 tsp each of the salt and pepper.  

In an extra-large skillet heat 2 Tbsp of the oil over medium-high heat.  Add chicken; cook 10 - 12 minutes or until browned, turning once.  Transfer to a plate.  

Add 1 Tbsp oil to skillet; reduce heat to medium.  Add onions; cook 4 - 5 minutes or until tender.  Transfer to a bowl.  Heat remaining 2 Tbsp oil over medium-high.  Add mushrooms; cook 4 minutes or until tender.  Add cooking wine; cook 5 minutes or until wine is nearly gone, stirring often.  Season with remaining 1/2 tsp each salt and pepper.  Return onions to skillet.  Stir in Espagnole Sauce.

Nestle chicken into sauce.  Cover; reduce heat to medium-low.  Simmer 14 - 17 minutes or until chicken is done.  Combine parsley and lemon zest.  Sprinkle over top.  

 

Espagnole Sauce

 

This is a classic brown sauce used as a base for any number of recipes.  It's mainly served with meat or poultry.  The key to a good sauce is to slowly cook the roux so it becomes brown without burning.  

8 Tbsp butter

1/2 cup all-purpose flour

1 small carrot, chopped

1 stalk celery, chopped

1 small white onion, chopped

1 Tbsp tomato paste

1/2 cup white cooking wine

8 cups beef broth/stock

1 tsp black peppercorns 

4 sprigs fresh parsley

4 sprigs fresh thyme

2 dried bay leaves

Melt butter in a deep fry pan over medium low heat.  Whisk in the flour to make a smooth paste.  Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 - 20 minutes.  

Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes.  Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 - 2 minutes.  Don't worry if the veggies stick in the whisk; they will release and combine with the sauce as more liquid is added.  Whisk in the broth/stock 1 cup at a time and lower the heat to a simmer.  

Add the peppercorns, parsley, thyme, and bay leaves.  Simmer the sauce until it reduces by half and has the consistency of gravy, 30 - 45 minutes.  

Remove from the heat and strain the sauce through a fine mesh sieve to remove solids.  Use as desired as a base for sauces in other recipes.

Note:  Don't worry about adding salt to this sauce.  You'll add it to your final dish and the saltiness of the additional ingredients will vary.  

This may be store in the refrigerator for up to three days or frozen in airtight containers for up to six months.