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Mushroom Essence

Mushroom Essence

Notes: For quick-start meals, make several batches of this flavorful stock and freeze; thaw in a microwave oven.

This recipe goes with Chicken Mushroom Casserole, Sole and Mushroom Casserole

Sunset DECEMBER 2001

  • Yield: Makes 4 cups


  • 1 pound mushrooms
  • 1 tablespoon lemon juice
  • 1/2 cup dry white wine
  • 6 slices (quarter-size) fresh ginger
  • 1/2 teaspoon dried thyme
  • 4 cups fat-skimmed chicken broth


1. Rinse mushrooms; trim and discard discolored stem ends, then thinly slice mushrooms. In a 4- to 6-quart pan, mix mushrooms with lemon juice, then add wine, ginger, and thyme. Cover and place over medium-high heat; stir occasionally until mushrooms are juicy, about 5 minutes. Uncover and stir occasionally over high heat until liquid is evaporated, 15 to 20 minutes.

2. Add broth to pan. Cover and simmer to blend flavors, about 15 minutes. Measure mushrooms and liquid. If there's more than 4 cups, return to pan and boil, uncovered, until reduced to 4 cups; if there's less, add water.

Nutritional analysis per cup.

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 6.7%
  • Protein: 10g
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Carbohydrate: 6.2g
  • Fiber: 1.5g
  • Sodium: 82mg
  • Cholesterol: 0.0mg

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Mushroom Essence Recipe