Name: Mushroom Stock
Ingredients: 1 lb button mushrooms; 1 lb crimini mushrooms; 1 lb mixed wild mushrooms (we suggest oyster and shiitake); 6 cloves garlic, whole; 1 onion, chopped; 2 carrots, chopped; 2 stalks celery, chopped; 1 bulb fennel, chopped; 3 sprigs thyme; 3 sprigs rosemary; 2 bay leaves; 1/4 cup tomato paste; 4 quarts water; Salt and pepper to taste

Description

Rich and warming, this homemade mushroom stock will keep you from buying the canned stuff every time.

Ingredients

Scale

1 lb button mushrooms
1 lb crimini mushrooms
1 lb mixed wild mushrooms (we suggest oyster and shiitake)
6 cloves garlic, whole
1 onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 bulb fennel, chopped
3 sprigs thyme
3 sprigs rosemary
2 bay leaves
1/4 cup tomato paste
4 quarts water
Salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400 degrees.

Place all prepped vegetables on a roasting pan and roast until the vegetables are brown around the edges.

Place all the roasted vegetables into a stock pot, and add tomato paste. Sauté until the tomato paste is toasty.

Add herbs and water, and simmer over medium heat for 1-2 hours.

Finally, strain and season with salt and pepper.