Mushroom Stock

 

I am a fan of making my own stock and discovered this recipes some time ago.  It's rich and hearty and very satisfying.

2 Tbsp olive oil

32 oz sliced fresh cremini mushrooms

1 large white onion, chopped

1 large carrot, peeled and chopped

2 medium celery stalks, chopped

2 Tbsp tomato paste

1 cup dry white wine

3 quarts water

4 oz dried mushrooms (such as shitake, porcini, oyster, or a mix)

1 Tbsp black peppercorns

6 dried bay leaves

8 thyme sprigs

1 bunch parsley

Heat oil in a large stockpot over high until shimmering, 1 - 2 minutes.  Add cremini mushrooms, onion, carrot, and celery.  Cook uncovered, stirring occasionally, until mushroom mixture is tender and pan in 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, dried mushrooms 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 temperature for 1 hour.  Transfer to refrigerator, and chill completely.  Store, covered in the refrigerator for up to 5 days or freeze for up to 3 months.