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Homemade 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.
22

Yield

8

servings

Prep

10

min

Cook

15

min

Ready

25

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

Ingredients

1 pound mushrooms
sliced
1 onions
roughly chopped
2 cloves garlic
3 cloves
*
bay leaves
*
3 thyme sprigs
*
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 to 15 minutes to reduce and concentrate it further and then season with salt and pepper.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 73g (2.6 oz)
Amount per Serving
Calories 289% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 0% Vitamin C 6%
Calcium 1% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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