Simmer yourself up a steaming pot of umami goodness with this rich, earthy Mushroom Stock recipe. A fragrant mix of fresh mushrooms, chopped veggies, and aromatics yields a broth that adds depth of flavor to all of your recipes, calling for a stock. As a result, while we think there are countless recipes you’ll want to ladle this into, you will undoubtedly find it equally irresistible to sip all on its own for a light lunch, with a sprinkle of cheese and green onion for a first course at dinner, or loaded with delicious noodles and veggies as a main.
Mushroom Stock Recipe
INGREDIENTS
1 lb button mushrooms
1 lb crimini mushrooms
1 lb mixed wild mushrooms (we suggest oyster and shiitake)
6 cloves garlic, whole
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bulb fennel, chopped
3 sprigs thyme
3 sprigs rosemary
2 bay leaves
1/4 cup tomato paste
4 quarts water
Salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 400 degrees.
- Place all prepped vegetables on a roasting pan and roast until the vegetables are brown around the edges.
- Place all the roasted vegetables into a stock pot, and add tomato paste. Sauté until the tomato paste is toasty.
- Add herbs and water, and simmer over medium heat for 1-2 hours.
- Finally, strain and season with salt and pepper.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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