This is a great, umami-rich alternative to a meat stock.
You can use it as the base of a vegetarian soup or a sauce.
Cut 500 g of mushrooms into medium pieces
Add 1 tbsp of vegetable oil to a large pot over medium heat
Roast the mushrooms for 30m until they turn deep brown and the water has evaporated. Stir from time to time
Deglaze the pot by adding 100 ml of sherry vinegar and 25 ml of soy sauce. Stir, scraping the bottom
Add 1 sprig of thyme and reduce the liquid to ¾
Cover with 500 ml of water and simmer for 45m to develop the flavors
Turn off the heat. Let the stock sit for 15m so the particles settle to the bottom
Pass the stock through a fine mesh sieve. The mushroom stock is ready
Use it as a base for sauces and soups. Enjoy!
Yield 350 ml
Mixed Mushroom500 g
Sherry Vinegar100 ml
Soy Sauce25 ml
Vegetable Oil1 tbsp