Mushroom Stock

Recipe from

Cooking Light

Nutritional Information

Calories 29
Caloriesfromfat 3 %
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 1.8 g
Carbohydrate 5.1 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 0.7 mg
Sodium 5 mg
Calcium 18 mg


5 cups water
1 cup dried porcini mushrooms (about 1 ounce)
1/2 cup chopped celery
1/3 cup dry red wine
1/4 cup dried lentils
2 fresh thyme sprigs
1 fresh sage sprig
1 whole garlic head, halved


Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 40 minutes). Strain stock through a sieve into a bowl; discard solids.

Peter Berley,

Cooking Light

March 2002
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