Two recipes for the price of one

[Guest guest]

I bought a new recipe book last week and decided to try out some

mushroom stock as I had found mushrooms at a good price. Here is the

recipe:

 

Mushroom Stock

 

1.5 Tbsp olive oil

1 large onion, chopped

2 large carrots, diced

2 celery stalks including leaves, chopped

2 large garlic cloves, crushed

2 sprigs of fresh thyme, or 1/4 tsp dried thyme

2 bay leaves

1 handful of chopped parsley

1/2 - 1 lb mushrooms, sliced

Sea salt and peppercorns

1 Tbsp tomato paste

1/4 cup dried porcini

1/4 cup lentils or walnuts

7 cups cold water

 

Heat the oil and cook onion, carrots, celery, garlic and herbs for

about 5 mins. Add mushrooms, salt and peppercorns. Continue cooking

for a couple of minutes and then add tomato paste, dried mushrooms

and lentils or walnuts along with water. Cook for 45 mins with lid on

and then uncover and cook for a further 25 mins. Strain the stock,

pressing the juice from the vegetables through a fine meshed sieve.

 

taken from Vegetable Soups from Deborah Madison's Kitchen

 

It seemed such a waste to discard the strained vegetables so I used

them to make burgers. I put them in the food processor with a couple

of cooked potatoes, a handful of chopped mixed nuts, about 3 Tbsp

ground almonds, 1/4 cup wheatgerm and a pinch of salt, pepper, some

Cajun spice mix, ground cumin and cayenne pepper. I added about 1/4

cup of the stock to get the right consistency. They were very tasty.

The mushroom stock was not bad either, but perhaps a bit too " meaty "

for my taste.

Christie