Rich Porcini Stock

This easy stock will keep refrigerated for three days or frozen for two months.

This recipe goes with Wild Mushroom-Barley "Risotto" with Sage

Yield: 4 cups stock (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 53
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.8g
  • Carbohydrate: 3g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 6mg
  • Calcium: 10mg

Ingredients

  • 1 cup dried porcini mushrooms (about 2 ounces)
  • 5 cups warm water, divided
  • 1 1/2 cups coarsely chopped red onion
  • 1 cup dry red wine
  • 1/2 cup coarsely chopped celery
  • 1/2 cup chopped shallots
  • 1/3 cup chopped carrot
  • 1 whole garlic head, halved
  • 2 thyme sprigs
  • 1 flat-leaf parsley sprig
  • 1 sage sprig

Preparation

  1. Combine mushrooms and 2 cups water in a bowl; cover and let stand 20 minutes. Drain mushrooms in a colander over a bowl, reserving liquid. Rinse mushrooms. Place in a 3-quart saucepan; strain reserved liquid into the pan. Add 3 cups water, red onion, and remaining ingredients.
  2. Bring to a boil over medium heat; reduce heat, and simmer, partially covered, 1 hour. Strain.
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