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Quick Mushroom Stock

Yield 3/4 cup
Browning the stock vegetables in a little oil is a very important step. The heat of the oil is what makes them caramelize, hence the dark, rich color and flavor.

Ingredients

  • 1 1/2 cups hot water
  • 1/4 cup dried porcini mushrooms (about 1/4 ounce)
  • 2 teaspoons olive oil
  • 1 1/2 cups chopped onion
  • 1 cup sliced cremini mushrooms
  • 1/2 cup chopped carrot
  • 1 garlic clove, sliced
  • 1/2 cup dry red wine
  • 1 tablespoon all-purpose flour
  • 1 tablespoon chopped fresh or 1 teaspoon dried marjoram
  • 2 teaspoons tomato paste
  • 1 teaspoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Nutrition Information

  • calories 92
  • caloriesfromfat 46 %
  • fat 4.7 g
  • satfat 0.7 g
  • monofat 3.4 g
  • polyfat 0.5 g
  • protein 1.8 g
  • carbohydrate 11.5 g
  • fiber 1 g
  • cholesterol 0.0 mg
  • iron 1.9 mg
  • sodium 603 mg
  • calcium 33 mg

How to Make It

  1. Combine water and porcini mushrooms in a small bowl, and let stand for 20 minutes.

  2. Heat olive oil in a small saucepan over medium-high heat. Add onion, cremini mushrooms, carrot, and garlic; sauté 10 minutes or until onion is browned. Reduce heat to medium. Stir in wine, flour, marjoram, and tomato paste. Cover and cook for 3 minutes or until mixture is syrupy. Add porcini mixture, vinegar, salt, and pepper; cook 20 minutes. Strain through a sieve into a bowl. Discard solids.