ROASTED MUSHROOM STOCK

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.