Mushroom Stock

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

25 minutes Prep: 10 minutes Cook: 15 minutes

28 calories per serving view nutrition facts

happyzhangbo

6 servings suggest servings

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Ingredients

1	pound	mushrooms	sliced
1	each	onion	roughly chopped
2	cloves	garlic
3	each	cloves
1	x	bay leaf
3	each	thyme sprigs
1	x	salt and black pepper	to taste

Directions

Sauté the mushrooms in butter or olive oil until just browned, or lay them out on a large sheet tray and bake at 375 until browned.

Add the mushrooms, onion, garlic, cloves, bay leaf, and thyme to a stockpot.

Add just enough water to cover the mushrooms and simmer for two hours.

Check it periodically to see if you need to add water.

Add as little as necessary.

Strain the stock, simmer for another 10-15 minutes to reduce and concentrate it further and then season with salt and pepper.

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Nutrition Facts

Serving Size 97g

Amount per Serving

Calories 28 9% of calories from fat

	% Daily Value*
Total Fat 0.0g	0%
Saturated Fat 0.0g	0%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 5mg	0%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	5%
Sugars 2.0g
Protein 3.0g	5%

Vitamin A	0%		Vitamin C	6%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Fresh Asparagus-Shrimp Rice

This really was good. I was out of rice, but I did have orzo, so I used that. Only things I would change is the amount of pepper -- just a smidge will do; and the amount of margarine. If you are making this in a non-stick pan, as the recipe directs, I think you're fine with half that amount.