Mushroom Stock
by
Oliver Gross
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.
- Level
Basic
- Cooking
1h+
- Overral
2h
- Ready
Mixed Mushroom
500gSherry Vinegar
100mlSoy Sauce
25mlThyme
1 sprigVegetable Oil
1tbspWater
500ml
Mixed Mushroom
500gSherry Vinegar
100mlSoy Sauce
25mlThyme
1 sprigVegetable Oil
1tbspWater
500ml
Mushroom Stock
Oliver Gross
Cut 500g of mushrooms into medium pieces
Add 1tbsp 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 100ml of sherry vinegar and 25ml of soy sauce. Stir, scraping the bottom
Add 1 sprig of thyme and reduce the liquid to ¾
Cover with 500ml 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!