Mushroom stock recipe
I came across this wonderful recipe approx 10-12 years ago in an old cook book in my Chef’s office one day. The recipe was used in a dish on the menu that I’ve long forgotten, but the flavour of the stock has stuck by me and been used time and again ever since.
It’s a very versatile stock, 100% vegetarian, can be used in a variety of techniques such as the mushroom risotto as I made yesterday and posted here it can also be used in jellies, terrines, sauces, casseroles… the list goes on. It freezes very well and can be kept in the fridge for 2-3 days also.
Recipe makes approx 800 ml
- 1 large onion, chopped fine
- 1 clove garlic chopped fine
- 50 ml oil x 2, 30g butter
- 1.5kg cup mushrooms, cut into quarters
- 30g tomato puree
- 3 ripe plum tomatoes or any good flavoured tomato similar in size
- 18 coriander stalks
- 1200ml water
- Heat 1st part of oil in a sauce pan and sweat off onion and garlic until lightly coloured/caramelised
- In a separate frying pan, heat 2nd part of oil until just about at smoking point, then add mushrooms. It is crucial at this point that to achieve the desired flavour, the mushrooms are nicely coloured/caramelised
- When the mushrooms begin to colour nicely, I like to add the butter to the pan to enrich the flavour even further
- When the mushroooms are done, drain off the fat and add the ‘shrooms to the onions and garlic
- Add the chopped tomatoes, tomato puree,coriander stalks and water
- Bring to simmer and skim off any fat or scum that rises to the surface to achieve as clean a stock as possible
- Simmer gently for just 20 mins
- Pass through a fine strainer and cool the stock before placing in the fridge if not using straight away
- All the mushrooms and onions etc strained off from the stock make a great pizza topping or similar to save wasting them!
- The stock can be reduced in a pan to produce a lovely vegetarian jus
Happy cooking all!