Mushroom Stock

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 28
  • Fat: 2.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.5g
  • Carbohydrate: 1.6g
  • Fiber: 0.3g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 3mg
  • Calcium: 5mg

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. 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. 2. Cut off pointed end of garlic just to expose cloves; set aside.
  3. 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.
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