Mushroom Stock Recipes

MUSHROOM BROTH

Mushroom Broth image

When I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use Quorn® or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But for a long time, I didn't have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn't earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Provided by wsf

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Time 55m

Yield 5

Number Of Ingredients 9

Ingredients

12 cups water
3 pounds earthy mushrooms
3 stalks celery, roughly chopped
2 large onions, roughly chopped
2 carrots, roughly chopped
1 bouquet garni
3 cloves garlic
2 bay leaves
salt and ground black pepper to taste

Steps:

Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
Strain stock into a jar, discard vegetables, and your stock is good to go.

Nutrition Facts : Calories 109.6 calories, Carbohydrate 20.2 g, Fat 1.2 g, Fiber 6.2 g, Protein 9.8 g, SaturatedFat 0.2 g, Sodium 104.3 mg, Sugar 8.8 g

MARK BITTMAN'S MUSHROOM STOCK

Mark Bittman's Mushroom Stock image

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

Ingredients

1 pound button mushrooms, trimmed
3 dried porcini
Some onion, carrot or celery (optional)

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

MUSHROOM STOCK

Mushroom Stock image

Provided by Annie Somerville

Categories Soup/Stew Herb Mushroom Vegetarian Low/No Sugar

Yield Makes 7-8 cups

Number Of Ingredients 14

Ingredients

1 yellow onion, thinly sliced
1 leek top, chopped and washed
4 garlic cloves, in their skin, crushed with the side of a knife blade
1 ounce dried shiitake mushrooms
1 teaspoon salt
1/2 teaspoon peppercorns
1/2 pound white mushrooms, sliced
2 small carrots, chopped
6 parsley sprigs, coarsely chopped
3 fresh thyme sprigs
2 fresh marjoram or oregano sprigs
2 fresh sage leaves
2 bay leaves
9 cups cold water

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.

MUSHROOM STOCK

Mushroom Stock image

This stock adds so much to soups and sauces that it's worth freezing in cubes or 1 cup amounts to have on hand. From Vegetarian Cooking for Everyone by Deborah Madison.

Provided by Sharon123

Categories Stocks

Time 1h20m

Yield 6 cups, about

Number Of Ingredients 15

Ingredients

1/2-1 ounce dried procini mixed mushrooms (about 1/2-1 cup)
1 1/2 tablespoons olive oil
1 large onion, chopped
2 carrots, diced
2 celery ribs, diced
4 -8 ounces white mushrooms, sliced
1 cup leek, greens and leek roots chopped
1/4 cup chopped walnuts (optional) or 1/4 cup almonds (optional)
2 garlic cloves, roughly chopped
4 fresh thyme sprigs (or 1/4 tsp. dried thyme)
2 teaspoons salt
4 -6 sprigs thyme
2 teaspoons tarragon leaves
2 small bay leaves
10 sage leaves (or 1 tbls. dried sage)

Steps:

Shake the dried mushrooms in a sieve to loosen the dirt.
Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium high heat, stirring occasionally, until the onion is well browned, about 15 minutes.
Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, including the boquet garni, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain.
To make the boquet garni:.
You may put them into the broth whole or gather them in a cheesecloth bag and tie with a string. If you put them in loose, just fish them when done making stock.

Nutrition Facts : Calories 65.9, Fat 3.6, SaturatedFat 0.5, Sodium 804.9, Carbohydrate 8, Fiber 1.6, Sugar 3.1, Protein 1.4

MUSHROOM STOCK

Mushroom Stock image

Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Yield Makes about 5 cups

Number Of Ingredients 7

Ingredients

1/2 pound shiitake mushrooms, cleaned
1/2 pound crimini mushrooms, cleaned
1/2 large carrot, peeled and cut into 2-inch pieces
1/2 celery root, peeled and cut into 2-inch pieces
3 shallots, peeled and cut into thirds
1 tablespoon rosemary leaves
Vegetable oil, for pan

Steps:

Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped.
Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them "cake" in bottom of pot, about 5 minutes.
Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.

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