Porcini Stock

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Porcini Stock

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 1/4 ounces dried porcini mushrooms -- softened in 2 cups hot water

1/2 pound button mushrooms -- sliced

2 carrotd -- peeled and sliced

1 small white onion -- quartered

2 leeks -- cleaned and chopped

1 stalk celery -- sliced

3/4 cup diced turnip

3 cloves garlic -- sliced

1 teaspoon dried thyme

1 bay leaf

12 cups water

1 1/2 teaspoons salt

10 black peppercorns

1/4 cup parsley sprigs

 

Yield: About 10 cups * Prep Time: 15 minutes * Cooking Time: 1 1/2 hours

 

This deliciously rich mushroom-based stock serves beautifully as a replacement

for rich meat stock in recipes that require a very strongly flavored base. If

porcini stock is called for in a recipe in this book, the flavors are likely to

be very unbalanced if you use another stock instead.

 

1. In a 3-quart saucepan, combine the porcini mushrooms with their soaking

liquid, the button mushrooms, carrots, onion, leeks, celery, turnip, garlic,

thyme, bay leaf, water, salt, peppercorns, and parsley. Bring to a boil, then

reduce to a simmer and cook, covered and stirring occasionally, for 1 1/2 hours.

 

2. Remove the stock from the heat and allow it to cool with the ingredients in

the liquid. Strain and use immediately or store in 1-cup airtight containers in

the freezer for up to 3 months.

 

 

Source:

" ISBN 0-89594-738-2 "

 

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Per Serving (excluding unknown items): 341 Calories; 2g Fat (4.3% calories from

fat); 13g Protein; 79g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 3381mg

Sodium. Exchanges: 0 Grain(Starch); 15 Vegetable; 0 Fat.

 

 

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