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.