Mushroom Stock

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* Exported from MasterCook *

 

Mushroom Stock

 

Recipe By :Fields of Greens - Annie Somerville

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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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

 

We make this rich, intensely-flavored stock for our mushroom soups, sauces, and

ragouts. The dried shiitake mushrooms give the stock depth and tremendous

flavor. They're readily available in the Asian section of most grocery stores,

but if you can't find them, substitute another variety of dried mushrooms-fresh

mushrooms alone will make a weak stock. This stock freezes well.

 

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.

 

Yield:

" 7 1/2 cups "

 

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Per serving: 216 Calories (kcal); 1g Total Fat; (2% calories from fat); 7g

Protein; 52g Carbohydrate; 0mg Cholesterol; 2260mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 0 Fruit; 0

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0