Because of its delicious and decisive flavor, the mushroom is my favorite of all the stocks.
You can start preparing it while preparing the mise an place for any recipe in which you want to have the taste of mushrooms as your base ingredient and you will have it ready in minutes.
I love to use Porcino because it has an intense flavor that is easy to extract and use it in your recipes. However, you can make your mushroom stock with practically all mushrooms.
Prepare your bouquet garni using your favorite herbs. Just keep in mind to choose herbs that do not compete with the intense flavor of mushrooms (ex.: Rosemary).
Ingredients
- 100 grs. porcini mushrroms (preferably fresh, but can be used frozen)
20 gr. dry porcini mushrooms
100 grs. oyster mushrooms
1 medium onion or 1 shallot
1 carrot
1/2 leek (only the white part)
2 garlic cloves
1 tablespoon olive oil
- 1 small branch of coriander
1 small branch of thyme
1 branch of celery (with its leaves)
1 bay leaf
For the bouquet garni
Directions
Put your dried porcini mushrooms in a small bowl and cover it with hot water. Let it rest for at least 10 minutes.
Prepare a bouquet garni tying your herbs with kitchen rope.
Subtly cut your leek and sauté them in a pot wit one tablespoon of olive oil. Let it cook for 3 mınutes.
Add your carrots, finely chopped, along with your leek. Let them cook for an additional two minutes.
Put a wok to heat up for about two minutes over high heat and then add the fresh mushrooms to seal them on both sides.
Transfer all your mushrooms (sealed and dried) to the pot with the leek and carrots and cover it all with three litters of hot water. Add your bouquet garni and cook your mushroom stock for at least 30 minutes, cleaning the foam that will form in the surface.
After 30 minutes, your mushroom stock is ready. Pass it through a strainer and reserve to be used in your favorite recipes.
Enjoy it!
