Mushroom Stock

This article was published by: Matthew

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OK, now when I am transforming a meat dish into vegetarian, there are certain shortcuts I know: I can use quorn or TVP for chicken, and vegetable stock for chicken stock. And, I can use organic mushrooms in place of stewing beef. But… for a long time, I didn’t have a replacement for beef stock. Sure, I could use vegetable stock, but it wasn’t earthy enough, it was too light. So, I invented the stock below for a rich earthy stock for vegan use!

Ready in: 50 mins

Ingredients

Serves: 5

• 3 Liters Water
• 3 lb. Earthy mushrooms (Ceps, shitakes, brown caps, etc.)
• 3 stalks of celery, roughly chopped
• 2 Large Onions, roughly chopped
• 2 carrots, roughly chopped
• 1 bouquet garni
• 2 bay leaves
• 3 cloves garlic
• Salt and pepper to taste

Preparation method

Prep: 5 mins | Cook: 45 mins

1. Place all ingredients in a large soup pot, and bring to a boil. Once at a boil, reduce to a gentle simmer and cook for 45-50 minutes, or until reduced by 1/2.
2. Strain stock, discard vegetables, and your stock is good to go!