ROASTED MUSHROOM STOCK

Submitted by Bonnie G #2

"A thick, rich and savory stock with all the earthy goodness of mushrooms, so worth the extra work when using in my recipe for Mushroom Barley Soup"

 

• Ready In: 1hr 10mins
• Ingredients: 6
• Yields: 3 Cups
• Serves: 6

ingredients

• 2 lbs button mushrooms, quartered
• 1 medium onion, coarsely chopped
• 4 garlic cloves
• 6 tablespoons extra-virgin olive oil or 6 tablespoons vegetable oil
• sea salt or kosher salt & freshly ground black pepper
• 3 -4 branches fresh thyme

directions

1. Preheat the oven to 400.
2. Combine the mushrooms, onion, garlic and oil in a large bowl.
3. Add 1/2 teaspoon salt.
4. Toss to coat the vegetables with the oil.
5. Spread the mixture in 2 baking pans.
6. Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
7. Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
8. Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid.
9. Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
10. Bring the stock to a boil and cook until reduced to 3 cups.