• Mushroom Stock

    by Holly • October 28, 2009 • soups, vegetarian • 2 Comments

    I always try to keep stock on hand in my pantry.  It’s great for soups, and it’s a healthy alternative to using cream when making sauces.  I lean towards vegetable stock for most dishes just because its very neutral and it makes things easy when I have vegetarian friends over for meals.

    For the amount of stock I purchase I have been meaning to bunker down and start making my own.  A while back I had a tremendous amount of celery and carrots and thought I would give it a whirl, needless to say I either didn’t simmer it long enough or added too much water because it turned out bland and unusable.

    It took some time to recover from my cooking defeat, but gained new inspiration this weekend when I found a promising mushroom stock recipe in my Vegetarian Times Magazine.

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    Unfortunately the Mushroom Stock recipe isn’t available online but here is how I made it (with minor alterations) and it turned out perfectly seasoned.  Feel free to venture out and use whatever mushrooms you have on hand.   Can’t wait to use it for a Mushroom and Pea Risotto tonight!

    INGREDIENTS:
    1 10 oz package of white button mushrooms, thinly sliced
    1 10 oz package crimini mushrooms, thinly sliced
    1 5 oz package shitake mushrooms, thinly sliced
    1 large onion, quartered
    2 celery stalks, thinly sliced (include the leaves)
    3 carrots, thinly sliced
    1/2 tomato, quartered
    4 garlic cloves, unpeeled and crushed
    2 bay leaves
    4 thyme sprigs
    2 TBS olive oil
    3/4 tsp coarse salt
    5 peppercorns
    dash of cayenne pepper
    splash of white wine vinegar

    Combine all ingredients into a large pot and saute for 5-10 minutes.  Add 6 cups of water and let simmer for at least an hour.  Strain and bottle or freeze for use.

    About Holly

    The Story of Holly

    Told by Miz Emily

    Holly first introduced me to the concept of "caw-ing" almost 3 years ago. My life has never been the same. By day this crow works the office life but by night you will certainly find Holly (Party Pants) Stevens in her Jamaica Plain kitchen cooking and dancing the night away in true crow fashion. Proudly hailing from Maine's Old Orchard Beach, this wild one has figured out how to combine her love for New England- its history, its food, & its boozy dance parties- with her love of classic elegance. Holly's food is fresh, locally produced, healthy, and full of flavor. A self-described salt hound, no taste bud goes untouched by a meal at Holly's nest. By combining simple salads with rich pastas, fish, and soups, no visitor will leave unsatisfied. Moreover, no hangover goes uncured when morning walks with Holly are kicked off with a hidden stash of irish coffee, and finished off by a nice warm plate of oven potatoes and frittata.

    Glancing around her kitchen you will find a few staple items including a mini whisk (for perfect salad dressing), the classiest compost bucket I've ever seen, a kick-ass vegetable hutch, and most importantly a tasty beverage ready to meet your hand. Her home is cozy and warm, and her hospitality is outmatched by no one. On the bookshelves you will find recipes given to her by friends, and books like Omnivore's Dilemma and Salt: A World History, the later being one of the best book suggestion I've ever received, and the subject of her college thesis. Never missing the chance to make a dinner party a dance party, Holly is in constant motion, ready to motivate the group with classy tunes like Credence, Al Green, and GirlTalk. Unless, of course, Top Chef is on.

    http://crowsinthekitchen.com

    2 Responses to Mushroom Stock

    1. Emily
      October 28, 2009 at 12:14 pm

      Bravo! I’ve never successfully made stock. But I’ve only tried making chicken and turkey stock. Never works, its just gross. One time I forgot I was making it, and 5 hours later I walked in the kitchen only to find a chicken carcass burnt to the bottom of my stock pot and all the water evaporated.Totally gross.

    2. Pingback: Red Wine Mushroom Risotto | Crows in the Kitchen

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