Mushroom Stock

Mushrooms are rich in nutrients. This is an easy stock to make that can be used in place of water and other stock for soups, risotto, rice, lentils, and other recipes.

Preparation time: 15 minutes
Cooking time: 1 1/2 hours

Makes 3 quarts

Ingredients

1 pound coarsely chopped fresh organic mushrooms, cremini or the traditional white mushrooms
1 yellow or white onion, coarsely chopped
4 unpeeled carrots coarsely chopped
2 celery rib, coarsely chopped
4 pealed garlic cloves
1-2 bay leaves
1 tablespoon whole black peppercorns
1/2 teaspoon dried thyme
1 teaspoon kosher salt

Directions

Instant Pot

1. Combine all ingredients in your Instant Pot.

2. Add 3 cups water

3. Close and lock to seal.

4. Pressure cook on high for 10 minutes.

5. Use the quick release feature, and carefully open away from you.

6. Season with the salt pepper to taste

Stove top

1. Combine all ingredients in a large stock pot

2. Add 4 cups water

3. Using medium-high heat, bring to gentle boil and reduce heat to simmer

4. Simmer for 1 1/2 hours

5. Strain into storage containers

6. Keeps in fridge for 3 days and 1 month in freezer

Make it your own

For a deeper mushroom flavor add the following dried mushrooms

2-3 ounces dried shittake mushrooms
2-3 ounces dried porcini mushrooms

Or add 1/4 pound fresh shittake mushrooms, coarsely chopped

Roasting further deepens the flavor

1. Preheat oven to 375F

2. In a large mixing bowl add chopped vegetables, coat with olive oil

3. Spread vegetables on a large baking sheet

4. Roast 45 to 60 minutes stirring a few times

5. Follow the directions above, step 1