MUSHROOM BROTH
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
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
CHEF JOHN'S MUSHROOM GRAVY
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms. Season with salt. Simmer until liquid evaporates, about 20 minutes.
- Stir in the flour, cooking and stirring for about 5 minutes. Add about 1 cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly. Season with black pepper and thyme. Reduce heat to medium-low, and simmer until thickened, about 30 minutes, stirring often.
Nutrition Facts : Calories 132.6 calories, Carbohydrate 8.9 g, Cholesterol 20.3 mg, Fat 8.7 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 5.1 g, Sodium 63.1 mg, Sugar 3.2 g
WILD MUSHROOM STOCK
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
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.
RICH MUSHROOM STOCK
Make and share this Rich Mushroom Stock recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h5m
Yield 2 quarts
Number Of Ingredients 13
Steps:
- Combine all ingredients, except salt, in slow cooker; cover and cook on low 6-8 hours.
- Strain, discarding solids; season to taste with salt and pepper.
Nutrition Facts : Calories 267.8, Fat 1.2, SaturatedFat 0.3, Sodium 61.6, Carbohydrate 46.3, Fiber 8.2, Sugar 10.2, Protein 10.3
ROASTED MUSHROOM STOCK
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
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
MUSHROOM STOCK
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
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.
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.
MUSHROOM STOCK
Provided by Molly O'Neill
Categories condiments, soups and stews, side dish
Time 2h20m
Yield About 7 cups
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot or kettle set over medium heat. Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns and 14 cups of water and bring to a boil. Adjust the heat and simmer gently, uncovered, for 2 hours.
- Pour the stock through a fine-mesh strainer. Press down on the solids to extract as much liquid as possible. Stir in the soy sauce. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.
Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 1 gram
RICH VEGETABLE STOCK
Provided by Melissa Roberts
Categories Mushroom Onion Roast Vegetarian Root Vegetable Carrot Red Wine Vegan Gourmet
Yield Makes about 3 1/2 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F with rack in middle.
- Toss vegetables, garlic, and herbs with oil in a large flameproof roasting pan. Roast, stirring occasionally, until golden, 35 to 40 minutes.
- Straddle roasting pan across 2 burners over medium heat. Stir in tomato paste and cook, stirring, 1 minute. Add wine and boil, stirring and scraping up brown bits, 1 minute.
- Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.
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- Spread the mushroom stems and scraps on an ungreased baking sheet. Roast for 20 to 30 minutes, or until lightly browned. Turn the mushrooms once or twice during roasting to promote even browning.
- Transfer the mushrooms to a large stockpot and add enough cold water to cover the mushrooms by 2 inches. Bring to a boil over high heat, reduce the heat and simmer for about 1 hour.
- Strain the broth through a fine-mesh sieve into a bowl. Press on the solids with the back of a spoon to extract as much liquid and flavor as possible. Discard the solids.
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