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Mushroom Stock
Mushroom Stock is a traditional British recipe for a classic and flavoursome base stock made from a blend of mushrooms with carrot, celery and onion that is needed as a base for a whole range of other recipes. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Stock.
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
10–12
Rating: 
Tags : Vegetarian RecipesVegetable RecipesBritish Recipes
Mushroom stock is one of those classic stocks that a range of recipes call for. However, it can also be a very frugal stock to make, as you do not need to use any kinds of special or expensive mushrooms to make it.
Rather, whenever you use mushrooms in another recipe keep any trimmings and stems you do not use them and freeze until you have enough to make a stock.
When you have enough (a minimum of 750g [1 1/2 lbs]) thaw the mushroom stems (if you do not have enough, don't worry, just add a few large open-capped mushrooms, broken into pieces).
Ingredients:
750g (1 1/2 lbs, minimum), mushroom stalks and trimmings
1 packet of dried porcini mushrooms (optional)
6 dried shiitake mushrooms, soaked in warm water for 30 mins (reserve the soaking liquid)
1 carrot, scraped and finely diced
1 celery stick (with leaves), finely diced
1/2 red onion, finely diced
Method:
Heat a little olive oil in a large stock pot, add the carrot, celery and red onion. Cover and sweat down gently for about 10 minutes, or until the vegetables are tender.
Increase the heat, add the mushroom pieces and fry gently until browned (this will help colour and flavour the stock). If you like a flavourful mushrooms stock add the porcini mushrooms at this point.
Stir in about 3.6l (15 cups) of water and the shiitake soaking liquid. Bring to a boil and skim any scum off the surface. Reduce the heat to medium then simmer the mixture for about 30 minutes or until the volume has reduced by half.
Turn the stock into a fine-meshed sieve and allow the liquid to drain through. Press down on the solids with the back of a spoon to extract as much of the flavourful liquid as possible. Allow the liquid (this is your mushroom stock) to cool then either use or divide into pots and store in the freezer.
