Basic mushroom stock
This is a great ingredient to have in your freezer, so make a big batch and freeze in portions. Use it in your risotto or soups, it’s going to give them a real flavor boost.
Ingredients
500 g mixed mushrooms and/or cuttings. For a richer mushroom flavor, supplement with dried mushrooms like shiitake or porcini
1 medium onion (about 150 g), roughly chopped
1 medium carrot (about 100 g), roughly chopped
1 celery stalk (about 80 g), roughly chopped
2 garlic cloves, smashed
2 liters water
2–3 sprigs fresh thyme (or 1 teaspoon dried)
2 bay leaves
10–12 black peppercorns
1 small piece of kombu (5 cm, optional, for extra umami)
Salt, to taste
Instructions
Prepare the Ingredients
Clean the mushrooms if needed. There's no need to be precise when chopping the vegetables, as the stock will be strained.
Sauté the Aromatics
heat a large pot over medium heat. Add a splash of olive oil or butter and lightly sauté the onions, carrots, and celery for 5 minutes before adding the other ingredients.
Combine and Simmer
Add the mushrooms, garlic, thyme, bay leaves, peppercorns, kombu (if using), and water to the pot. Bring to a boil, then reduce the heat to low and let it simmer uncovered for 45–60 minutes.
Strain the Stock
Once the stock has developed a rich flavor, strain it through a fine-mesh sieve or cheesecloth into a large bowl or container. Discard the solids.
Cool and Store
Let the stock cool completely before storing.
Store in the refrigerator for up to 5 days or freeze in portions for up to 3 months.