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.
Then I added garlic cloves and let that cook another minute.
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.
I then added 10 ½ cups of water and brought to a boil. Then I reduced the heat to simmer for 1 hour.
I strained the solids from the stock, stirred in some salt and let it come to room temperature before refrigerating.
Stay tuned to find out what I made with the mushroom stock! Oh the suspense!!!
- 1 TB olive oil
- 1 carrot, roughly chopped
- 1 leek, halved, rinsed and sliced into 1 inch pieces, white and light green parts only
- 1 yellow cooking onion, roughly chopped
- 2 cloves of garlic, crushed and skin removed
- 1 large Ziploc of frozen mushrooms, mixed types
- 7 sprigs of parsley
- 5 sprigs of thyme
- 1 bay leaf
- 1 ¾ tsp whole peppercorns
- 10 ½ cups of water
- ¼ tsp salt
- 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.
- 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.
- Add water and bring to boil. Reduce heat to low and simmer for an hour.
- 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.
- Yields about 7-8 cups.
- Keep a large Ziploc in your freezer and add any leftover mushrooms you might have. Once the bag is full make stock.