Dried Mushroom Stock
Dried Mushroom Stock Recipe
Chefs are always banging on about stock and it's true, fresh stock is loads better than cubes or powder. But it’s a faff, I only make this when I’m really pushing the boat out and it does make all the difference to a dish.
Ingredients
(makes approx. 500ml)
50g dried mushrooms (any type will do)
1 ltr water
1 onion, quartered
2-3 cloves garlic, smashed
2 carrots, roughly chopped
2 celery stalks, roughly chopped
1-2 bay leaves
1 teaspoon dried thyme or rosemary
Salt and pepper to taste
Optional: a splash of soy sauce
Method
Rehydrate the Mushrooms:
Place the dried mushrooms in a bowl and cover with 500ml of hot water. Let them soak for about 30 minutes, or until they are soft. Reserve the soaking liquid.
Combine Ingredients:
In a large pot, combine the rehydrated mushrooms, soaking liquid, water, onion, garlic, carrots, celery, bay leaves, and herbs.
Simmer:
Bring the mixture to a boil over medium-high heat. Reduce the heat and let it simmer for about 45 minutes to 1 hour. The longer it simmers, the more flavor it will develop.
Strain the stock:
After simmering, remove the pot from heat. Strain the stock through a fine mesh sieve or cheesecloth into another pot or bowl. Press down on the solids to extract as much liquid as possible.
Season:
Taste the stock and add salt, pepper, and soy sauce if desired.
Store:
Let the stock cool, then store it in airtight containers in the fridge for up to a week, or freeze for longer storage.
Tip:
Use the leftover mushroom solids in soups, stews, or stir-fries for added flavour.
Hope You Enjoy!
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