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Mushroom stock recipe

Posted on Apr 13th, 2022
by Matthew
Categories:
  • Recipes


Mushroom Stock

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.

By thesmartcookiecook.com
A recipe of Mushroom stock recipe. Read more below.
Mushroom stock recipe, recipe Rating: 4.4
Number of votes:87

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!

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Reference: Mushroom stock recipe

Recipe type: xarchivex

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Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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