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.
Yield
8 servingsPrep
10 minCook
15 minReady
25 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
mushrooms
sliced |
|
| 1 |
onions
roughly chopped |
|
|
| 2 | cloves |
garlic
|
|
| 3 |
cloves
|
*
|
|
|
bay leaves
|
*
|
||
| 3 |
thyme sprigs
|
* | |
|
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
mushrooms
sliced |
|
| 1 | each |
onions
roughly chopped |
|
| 2 | cloves |
garlic
|
|
| 3 | each |
cloves
|
*
|
| 1 | x |
bay leaves
|
*
|
| 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 to 15 minutes to reduce and concentrate it further and then season with salt and pepper.
