MUSHROOM STOCK
About 8 cups
I. This is the richer of the two versions. Use in place of beef stock.
Heat in a Dutch oven over medium heat:
- 2 tablespoons olive oil
Add:
- 1 small onion or large shallot, chopped
- 1 small carrot, chopped
Sauté until starting to brown, about 7 minutes. Add:
- 8 ounces mushrooms or mushroom scraps (if possible, use some flavorful mushrooms such as shiitakes), chopped
Sauté until the mushrooms have softened and released their juices, about 5 minutes. Add:
- 1 tablespoon tomato paste
Stir and allow a dark brown fond (or crust) to develop on the bottom of the pot. Add:
- ¼ cup dry red wine
Scrape the browned bits off the bottom of the pot. Add:
- 12 cups water
- (1 ounce dried mushrooms, such as shiitake or porcini)
Simmer, partially covered, for 45 minutes. Strain, pressing the vegetables with a spoon to extract as much liquid as possible. Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.
II. This version is better suited to replacing chicken or pork stock. Use in Hungarian Mushroom Soup, ramen, or Miso Soup.
Preheat a cast-iron skillet over medium-high heat. Place cut side down in the skillet:
- 1 large leek (about 12 ounces), trimmed (reserve the green tops), halved lengthwise, and well cleaned
- 3-inch piece ginger, halved lengthwise
Cook until the vegetables are well charred, about 5 minutes. Remove from the heat and set aside. Warm in a pot or large saucepan over medium-high heat:
- 1 tablespoon vegetable oil
When the oil shimmers, add and sauté until starting to brown:
- 1 carrot, diced
- 1 celery rib, diced
Add:
- 2 pounds chopped mushrooms (any kind, or a combination) and/or mushroom scraps
Sauté until the mushrooms start to release their juices, about 5 minutes. Add the charred leek, ginger, and leek tops along with:
- 12 cups cool water
- 2 garlic cloves, smashed
- 5 sprigs thyme
- 6 black peppercorns
- 1 bay leaf
Bring to a gentle simmer, partially cover, and cook for 45 minutes. Strain through a fine-mesh sieve, pressing on the solids with a ladle to extract all the liquid. Stir in:
- 1 tablespoon tamari
Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.