Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Notes: For quick-start meals, make several batches of this flavorful stock and freeze; thaw in a microwave oven.

This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse mushrooms; trim and discard discolored stem ends, then thinly slice mushrooms. In a 4- to 6-quart pan, mix mushrooms with lemon juice, then add wine, ginger, and thyme. Cover and place over medium-high heat; stir occasionally until mushrooms are juicy, about 5 minutes. Uncover and stir occasionally over high heat until liquid is evaporated, 15 to 20 minutes.

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  • Add broth to pan. Cover and simmer to blend flavors, about 15 minutes. Measure mushrooms and liquid. If there's more than 4 cups, return to pan and boil, uncovered, until reduced to 4 cups; if there's less, add water.

  • Nutritional analysis per cup.

Nutrition Facts

67 calories; calories from fat 6.7%; protein 10g; fat 0.5g; saturated fat 0.1g; carbohydrates 6.2g; fiber 1.5g; sodium 82mg; cholesterol 0mg.
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