Mushroom Stock
Yields: 4 cups
I created this stock to use with my Black Bean Brisket, to replace the beef stock called for in the sauce for the brisket, making it plant-based, and oh so much healthier! And guess what, it worked! Guests could hardly tell the difference between the two stocks.
I like the combination of portobello, shiitake and button mushrooms, but feel free to use whichever mushrooms you enjoy. Use this stock when you are making a hearty plant based stew or sauce, or even when sautèeing vegetables, which totally elevates their deliciousness.
I created this stock to use with my Black Bean Brisket, to replace the beef stock called for in the sauce for the brisket, making it plant-based, and oh so much healthier! And guess what, it worked! Guests could hardly tell the difference between the two stocks.
I like the combination of portobello, shiitake and button mushrooms, but feel free to use whichever mushrooms you enjoy. Use this stock when you are making a hearty plant based stew or sauce, or even when sautèeing vegetables, which totally elevates their deliciousness.
Ingredients
- 1-½ pounds portobello mushrooms, cleaned
- 8 ounces shiitake mushrooms, cleaned
- 1 pound button mushrooms, cleaned
Directions
Preheat oven to 325℉
- Roughly chop all of the mushrooms. Place 1/3 of the prepared mushrooms into the bowl of a food processor and pulse until finely chopped. Remove from the processor and repeat with another 1/3 of mushrooms, then the last 1/3. Poor prepared mushrooms onto a parchment lined ¾ full size sheet pan (21” x 15”) or divide evenly on two ½ sheet pans (18” x 13”). Place in the preheated oven and bake for 20 – 30 minutes, until lightly brown. Stir the mushrooms every 10 minutes or so, to ensure even browning.
- Transfer mushrooms to a 5 qt. stock pot. Add enough water to cover the mushrooms by 2 inches. Bring to a boil, then reduce to a simmer, and cook for 1 hour.
- Strain mushrooms and the broth in a fine mesh strainer, into a 4-cup measuring cup, or large bowl, pressing on solids to release all of the liquid. Discard the mushrooms. Return the broth to the pot and boil over high heat and cook for 5-10 minutes or until reduced by ¼ to 3 cups. Reserve.
Cook's Notes: The mushroom stock can be made 3 days in advance, and refrigerate, or freeze for up to a month. I like to pour it into ice cube trays to use when sautéing vegetables, or caramelizing onions, or even adding it to a salt, oil, sugar free salad dressing! Yum!
