Best 2 Mark Bittmans Mushroom Stock Recipes

**Immerse Yourself in the Savory Delights of Mushroom Stock: A Culinary Journey Unveiled**

Embark on a culinary adventure with our curated collection of mushroom stock recipes, a symphony of flavors that will tantalize your taste buds and elevate your culinary creations. Discover the art of crafting rich, umami-packed mushroom stock, the backbone of countless delectable dishes. From classic French cuisine to modern vegetarian delights, these recipes showcase the versatility and depth of mushroom stock, transforming ordinary meals into extraordinary culinary experiences. Whether you're a seasoned chef or a home cook seeking to expand your culinary repertoire, our comprehensive guide will equip you with the knowledge and techniques to create exceptional mushroom stock that will leave a lasting impression on your palate.

Here are our top 2 tried and tested recipes!

MUSHROOM SOUP

Mushroom Soup image

If the word "mushroom" conjures for you white buttons in little supermarket tubs, you're not alone. But there is a big world of mushrooms out there, and you don't have to be a forager to live in it. Wild mushrooms can be found in spring, summer and fall, but farmed mushrooms, grown mostly in the dark, are always around and a little easier to find than the ones hiding in the woods. So are dried mushrooms, which may be domesticated or truly wild and which are among the most flavorful ingredients you can keep in your pantry. This lovely soup is made with a combination of dried and fresh. It's delightfully simple - it comes together in about a half hour - which allows the complex flavors of the mushrooms to really shine through.

Provided by Mark Bittman

Categories dinner, easy, soups and stews, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 to 3 ounces dried mushrooms (like cremini, morel; whatever you like)
1/2 stick butter
1 sprig fresh thyme or rosemary
1 large yellow onion or 3 or 4 shallots, chopped
1 tablespoon minced garlic
1 pound fresh mushrooms like shiitake or button, sliced (a variety is nice)
Salt and freshly ground black pepper
1/3 cup sherry or Madeira
5 cups chicken stock, mushroom-soaking liquid or a combination
1 cup cream (optional)
Chopped fresh parsley leaves for garnish

Steps:

Soak the dried mushrooms in 5 cups very hot water until soft, anywhere from 5 to 15 minutes. When they are tender, remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
Meanwhile, put the butter in a large pot that can later be covered over medium heat. When it melts, add the herb, onions and garlic and sauté, stirring occasionally, until soft, about 5 minutes. Turn the heat to medium high, and add the fresh mushrooms; add the soaked mushrooms when they're ready. Sprinkle with salt and pepper, and cook until the mushrooms have given off their liquid and begun to brown, about 20 minutes, stirring occasionally.
Add the sherry or Madeira to the pot and cook, scraping up any browned bits from the bottom as the liquor starts to bubble. Add the stock or soaking liquid and bring to a boil, then lower the heat to a steady simmer and cook, covered, until flavors have melded, about 15 minutes.
Discard the herb. Reduce the heat to low, and purée the liquid with a hand-held mixer to desired consistency. (I like it half-puréed.) Add the cream if you're using it; stir to combine and let simmer for a few minutes. Taste and adjust the seasoning; garnish with parsley and serve.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 30 grams, Fat 13 grams, Fiber 7 grams, Protein 8 grams, SaturatedFat 7 grams, Sodium 657 milligrams, Sugar 7 grams, TransFat 0 grams

MARK BITTMAN'S HUMMUS

Mark Bittman's Hummus image

I absolutely adore Mark Bittman's recipes. They are easy. They don't require any hard to find, expensive ingredients and best of all they taste good.

Provided by budgiesntiels

Categories Low Protein

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chickpeas, drained
1/2 cup tahini with some of it's oil (to taste)
1/4 cup olive oil
2 garlic cloves, peeled (to taste)
juice of one lemon, plus more as needed
salt & freshly ground black pepper, to taste
1 tablespoon ground cumin (to taste) or 1 tablespoon paprika (to taste)
chopped fresh parsley leaves, for garnish

Steps:

Put the chickpeas, tahini, plus oil if you are using it, olive oil, garlic, and lemon juice in a food processor, sprinkle with salt and pepper, and begin to process; add chickpea cooking liquid or water as needed to allow the machine to produce a smooth puree.
Taste and adjust seasoning, adding more salt, pepper, tahini, garlic or lemon juice as desired.
Serve drizzled with some olive oil and sprinkled with a little cumin and parsley.

Tips:

Use a variety of mushrooms. This will give your stock a more complex flavor.
Roast the mushrooms before using them. This will concentrate their flavor and make them more flavorful.
Use a good quality vegetable broth. This will provide a solid foundation for your stock.
Simmer the stock for at least 30 minutes. This will allow the flavors to develop and meld together.
Strain the stock before using it. This will remove any solids and make your stock smooth and clear.

Conclusion:

Mark Bittman's Mushroom Stock is a versatile and flavorful ingredient that can be used in a variety of dishes. It's easy to make and can be stored in the refrigerator for up to a week or in the freezer for up to 3 months. So next time you're looking for a way to add some extra flavor to your cooking, give this recipe a try. You won't be disappointed!