Another Stock

 

I hate wasting food. I always have a large Ziploc back in my freezer to hold vegetable scraps and vegetables which are about to go bad in my fridge.  Once my Ziploc is full I make vegetable stock, see my recipe here.  Recently I had a bunch of recipes for mushrooms, and I find that the most grocery stores sell mushrooms in prepackaged containers and I end up with more than I need.  So I decided to freeze my extra mushrooms and once the Ziploc was full I made mushroom stock.

To start with I heated olive oil in a large pot. I added carrot, leek and onion and let that cook for 5 minutes.

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Then I added garlic cloves and let that cook another minute.

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Next I added my mushrooms, parsley, thyme, a bay leaf and peppercorns. I cooked, stirring occasionally until the mushrooms reduced in size and released some of their moisture, which was about 10 minutes.

Beginning of the 10 minutes
Beginning of the 10 minutes
shrunken down at the end of the 10 minutes
shrunken down at the end of the 10 minutes

I then added 10 ½ cups of water and brought to a boil. Then I reduced the heat to simmer for 1 hour. 

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I strained the solids from the stock, stirred in some salt and let it come to room temperature before refrigerating.

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Stay tuned to find out what I made with the mushroom stock! Oh the suspense!!!

Mushroom Stock
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Ingredients
  1. 1 TB olive oil
  2. 1 carrot, roughly chopped
  3. 1 leek, halved, rinsed and sliced into 1 inch pieces, white and light green parts only
  4. 1 yellow cooking onion, roughly chopped
  5. 2 cloves of garlic, crushed and skin removed
  6. 1 large Ziploc of frozen mushrooms, mixed types
  7. 7 sprigs of parsley
  8. 5 sprigs of thyme
  9. 1 bay leaf
  10. 1 ¾ tsp whole peppercorns
  11. 10 ½ cups of water
  12. ¼ tsp salt
Instructions
  1. Heat oil over medium high heat in a large pot. Add carrot, leek and onion. Cook stirring occasionally for 5 minutes. Add the garlic and stir occasionally for another minute.
  2. Add the mushrooms, parsley, thyme, bay leaf and peppercorns. Cook stirring occasionally until the mushroom start to reduce in size and release their moisture, about 10 minutes.
  3. Add water and bring to boil. Reduce heat to low and simmer for an hour.
  4. Remove the pot from heat and strain the solids from the stock. Stir in salt and let cool to room temperature before refrigerating for up to 3 days or freezing for up to 1 month.
Notes
  1. Yields about 7-8 cups.
  2. Keep a large Ziploc in your freezer and add any leftover mushrooms you might have. Once the bag is full make stock.
Cooking with Rosemary http://www.cookingwithrosemary.com/

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