Cut <quantity>500<unit>g</unit></quantity> of mushrooms into medium pieces

Add <quantity>1<unit>tbsp</unit></quantity> 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 <quantity>100<unit>ml</unit></quantity> of sherry vinegar and <quantity>25<unit>ml</unit></quantity> of soy sauce. Stir, scraping the bottom

Add <quantity>1<unit>sprig</unit></quantity> of thyme and reduce the liquid to ¾

Cover with <quantity>500<unit>ml</unit></quantity> 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!