Wild Mushroom Stock Recipes

CREAM OF WILD MUSHROOM SOUP

Steps:

• Clean the mushrooms by wiping them with a dry paper towel. Don't wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if they are big, cut them into bite-sized pieces. Set aside.
• To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.
• Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

WILD MUSHROOM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

WILD MUSHROOM STOCK

Steps:

• Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering. Add the mushrooms and cook, stirring often, until they soften and release their liquid. Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.
• Add the garlic and cook until it begins to soften, about 3 minutes. Add the onions and celery and reduce the heat to medium. Sauté until the vegetables are tender, about 5 minutes.
• Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover). Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl. Cool, cover and refrigerate; may be frozen for up to 3 months.

MUSHROOM STOCK

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.

WILD MUSHROOM STOCK

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.

WILD MUSHROOM BROTH

Steps:

• Set porcini and warm water in a skillet and bring to a simmer; let mushrooms soak for 20 minutes or until tender. (Take advantage of this time to make your scallop and raddichio salad.)
• Drain the soaked porcini and rinse them to remove any grit and chop. Strain soaking liquid through a paper lined sieve to remove any grit; reserve.
• Saute shallots in 1 tablespoon olive oil. Add all but the reserved mushroom caps, cover and cook over low heat or until mushrooms are tender. Add minced soaked porcini, reserved liquid and broth; bring to a simmer and season to taste; garnish with sliced raw mushroom.

WILD MUSHROOM BROTH

Steps:

• Combine all the ingredients in a large pot over medium low heat. Simmer for 2 hours and strain.
• Discard the mushrooms. The broth will keep for up to one week in the refrigerator or up to two months in the freezer.

WILD MUSHROOM STEW

Steps:

• Put a clay pot into a cold oven. Preheat the oven to 375 degrees F (190 degrees C).
• Heat oil in a wok until shimmering. Add beech, oyster, and shiitake mushrooms. Cook and stir until mushrooms soften and volume is reduced, 3 to 5 minutes. Add chicken stock and salt. Increase heat and bring to a boil. Remove from the heat and transfer mushroom mixture to the preheated clay pot.
• Turn the oven to 300 degrees F (150 degrees C) and bake the mushrooms for 10 minutes.
• Stir water and cornstarch together in a small bowl. Remove mushrooms from the oven, add cornstarch mixture, and stir everything evenly. Cover, increase oven to 375 degrees F (190 degrees C), and bake for another 10 minutes.
• Stir in bell pepper, green onions, and white pepper. Bake for 5 minutes and serve.