ROASTED MUSHROOM STOCK

READY IN: 1hr 10mins
SERVES: 6
YIELD: 3 Cups
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 400.
  • Combine the mushrooms, onion, garlic and oil in a large bowl.
  • Add 1/2 teaspoon salt.
  • Toss to coat the vegetables with the oil.
  • Spread the mixture in 2 baking pans.
  • Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
  • Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
  • 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.
  • Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
  • Bring the stock to a boil and cook until reduced to 3 cups.
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