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

More From Cooking Light

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


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Rich Porcini Stock Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy