ROASTED MUSHROOM STOCK

"A thick, rich and savory stock with all the earthy goodness of mushrooms, so worth the extra work when using in my recipe for Mushroom Barley Soup"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
Ready In:
1hr 10mins
Ingredients:
6
Yields:
3 Cups
Serves:
6
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ingredients

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directions

  • Preheat the oven to 400.
  • Combine the mushrooms, onion, garlic and oil in a large bowl.
  • Add 1/2 teaspoon salt.
  • Toss to coat the vegetables with the oil.
  • Spread the mixture in 2 baking pans.
  • Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
  • Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
  • Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid.
  • Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
  • Bring the stock to a boil and cook until reduced to 3 cups.

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RECIPE SUBMITTED BY

<p>As of 6-14-2013 DH will be completing his tour in Trinidad, which has been a wonderful adventure; and returning home to Dayton, WA.&nbsp; We'll miss all our friends and time there, but looking forward to enjoying home life on the ranch for awhile, while we see what the next adventure might bring.</p> 8726453"
 
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