Best 2 Mushroom Stock Recipes
In the culinary world, a flavorful and versatile ingredient that elevates any dish is mushroom stock. Derived from the essence of earthy mushrooms, this magical liquid adds depth and umami to soups, stews, sauces, risottos, and a myriad of other culinary creations.
The article presents three distinct yet equally delectable mushroom stock recipes, each catering to different dietary preferences and culinary aspirations. The classic mushroom stock recipe forms the foundation of the other two, providing a rich and savory broth that can be enjoyed on its own or used as a base for countless dishes. The vegan mushroom stock recipe offers a plant-based alternative, ensuring that the symphony of flavors is accessible to everyone. And for those seeking a quick and convenient option, the instant pot mushroom stock recipe delivers an explosion of flavors in a fraction of the time.
MUSHROOM STOCK
Provided by Annie Somerville
Categories Soup/Stew Herb Mushroom Vegetarian Low/No Sugar
Yield Makes 7-8 cups
Number Of Ingredients 14
Steps:
- Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.
MARK BITTMAN'S MUSHROOM STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 3
Steps:
- Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
- Bring to a boil, and simmer.
- Strain the mushrooms out if you like, but make sure to use them for something.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 0 grams
Tips:
- Use a variety of mushrooms. This will give your stock a more complex flavor.
- Roast the mushrooms before simmering them. This will caramelize them and add a deeper flavor.
- Add aromatics to the stock. This could include onions, garlic, carrots, celery, or herbs.
- Simmer the stock for at least 30 minutes. This will allow the flavors to meld.
- Strain the stock before using. This will remove any solids.
- Store the stock in the refrigerator for up to 5 days, or freeze it for up to 3 months.
Conclusion:
Mushroom stock is a versatile ingredient that can be used in a variety of dishes. It is a great way to add flavor to soups, stews, sauces, and gravies. It can also be used to cook rice, pasta, or vegetables. With a little planning, you can easily make your own mushroom stock at home.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
