Mushroom Stock Recipes

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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

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

WILD MUSHROOM STOCK



Wild Mushroom Stock image

Mushroom stockis a flavorful vegetarian base for Tortellini or French Lentil Soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Yield Makes 3 quarts

Number Of Ingredients 12

4 cups plus 3 1/2 quarts water
4 ounces dried porcini mushrooms
2 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion, coarsely chopped
2 large carrots, coarsely chopped
2 parsnips, coarsely chopped
2 stalks celery, coarsely chopped
1 bunch (about 1 1/2 pounds) red or green Swiss chard, cut into 1-inch pieces
1 dried bay leaf
Several sprigs thyme
Several sprigs flat-leaf parsley

Steps:

  • Bring 4 cups water to a boil. Place the dried mushrooms in a medium heat-proof bowl; pour the boiling water over mushrooms. Let stand until softened, about 20 minutes. Strain through a fine sieve into another bowl, reserving liquid and mushrooms separately. Set aside.
  • In a medium stockpot, cook butter and oil over medium heat. Add onion, and cook until caramelized, about 20 minutes, stirring occasionally. Add the reserved mushrooms along with the carrots, parsnips, and celery; cook, stirring often, until vegetables are softened and fragrant, about 20 minutes.
  • Stir Swiss chard into vegetable mixture in pot. Add 3 1/2 quarts cold water, reserved mushroom liquid (being careful to leave behind any sediment), bay leaf, thyme, and parsley. Cover pot, and bring to a boil; reduce heat, and simmer, uncovered, about 1 hour.
  • Remove pot from heat, and strain mixture through a fine sieve or cheesecloth-lined colander into a large heatproof bowl or saucepan, pressing down on vegetables with the back of a wooden spoon to extract as much liquid as possible. Discard solids. Store stock in airtight containers in the refrigerator up to 3 days or in the freezer up to 6 months.

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

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

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

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

Provided by Annie Somerville

Categories     Soup/Stew     Herb     Mushroom     Vegetarian     Low/No Sugar

Yield Makes 7-8 cups

Number Of Ingredients 14

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

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

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.

ROASTED MUSHROOM STOCK



ROASTED MUSHROOM STOCK image

A thick, rich and savory stock with all the earthy goodness of mushrooms, so worth the extra work when using in my recipe for Mushroom Barley Soup

Provided by Bonnie G 2

Categories     Vegetable

Time 1h10m

Yield 3 Cups, 6 serving(s)

Number Of Ingredients 6

2 lbs button mushrooms, quartered
1 medium onion, coarsely chopped
4 garlic cloves
6 tablespoons extra-virgin olive oil or 6 tablespoons vegetable oil
sea salt or kosher salt & freshly ground black pepper
3 -4 branches fresh thyme

Steps:

  • Preheat the oven to 400.
  • Combine the mushrooms, onion, garlic and oil in a large bowl.
  • Add 1/2 teaspoon salt.
  • Toss to coat the vegetables with the oil.
  • Spread the mixture in 2 baking pans.
  • Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
  • Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
  • Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid.
  • Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
  • Bring the stock to a boil and cook until reduced to 3 cups.

Nutrition Facts : Calories 163, Fat 14, SaturatedFat 1.9, Sodium 8.9, Carbohydrate 7.3, Fiber 1.9, Sugar 3.8, Protein 5

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