Mushroom Stock

Recipe from

Nutritional Information

Calories 28
Fat 2.4 g
Satfat 0.3 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 0.5 g
Carbohydrate 1.6 g
Fiber 0.3 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 3 mg
Calcium 5 mg

Ingredients

2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 whole garlic head
1 tablespoon extra-virgin olive oil
2 cups (1-inch) slices onion
2 cups (1-inch) slices leek
1 pound cremini mushrooms, quartered
4 parsley sprigs
4 thyme sprigs
10 black peppercorns
1 bay leaf
1/4 cup dry white wine
6 1/2 cups water

Preparation

1. Combine 2 cups boiling water and porcini mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over a bowl; reserve 1 1/2 cups liquid and mushrooms.

2. Cut off pointed end of garlic just to expose cloves; set aside.

3. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and leek; sauté 5 minutes or until tender, stirring occasionally. Add porcini mushrooms, garlic, cremini mushrooms, and next 4 ingredients (through bay leaf); sauté 10 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes). Add reserved 1 1/2 cups mushroom liquid and 6 1/2 cups water; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

Note:

Martha Rose Shulman,

November 2009