I can take no real credit for coming up with how to make this stock. I was entirely inspired by the French Laundry, and how they make their stock, which takes a very long time. I edited how they did it, because I didn’t have all the things they had, and I also wanted the faintest hint of spice.
The nice thing about stock is other than your base flavour, you can really go anywhere with it–just keep in mind you’re going to reducing it, so don’t add a billion spicy things at the beginning. Really, you won’t know the true final flavour until you do that final reduction.
This took me about 4 hours to make, and resulted in 4 cups of stock. I use it in place of chicken stock, as I have yet to find the time to make some chicken stock, but I imagine it or the lamb stock will be coming up shortly. You’re going to end up tossing all the veggie solids, alas, which I did with a twinge of regret; I do not suggest making mushroom stock when you are broke and can’t afford to lose the money. (chicken stock, on the other hand, uses chicken carcasses you can’t eat anyway)
Mushroom Stock, a la French Laundry
- 1/2 lb white button mushrooms, diced*
- 1/4 lb pearl oyster mushrooms, diced
- 1/4 lb shiitake mushrooms, diced
- 2 large portabella mushroom caps, diced
- 1/2 lb carrots, diced
- 2 leeks, diced
- 1 large yellow onion, diced
- 1 hot banana pepper**
- 2-3 TBsp oil, enough to coat bottom of pot
- In heavy bottomed stock pot, heat up oil–I used olive oil, but canola is also good.
- Dump all the diced veggies in. Season with spices if you want–I used a little red pepper flake, majoram, and rosemary. Thyme and bay leaf are also commonly used. Cook the veggies for a little while, browning them some to get the juices started releasing.
- Once juices are releasing, add 2 quarters ( 8 cups) of water to the pot. Stir a bit, then let simmer for 40 minutes – hour. Stir occasionally.
- Kitchen will probably smell great. Carefully placing pot over a bowl to drain into (bowl, or another pot), put a sieve in. Strain liquid into the new pot/bowl, pressing juices out of the veggies as much as possible.
- Return veggies to the first stockpot. Add another quart of water. Simmer 40 minutes to an hour. Dream of all the things you can make with mushroom stock.
- Repeat step 4, draining into another bowl/pot.
- Toss the veggies out. They have served their purpose. Place the other two bowls back into the original stock pot.
- Reduce until you are left with about 4 cups–the stock will noticeably darken. Add your salt and pepper to taste AFTER liquid is mostly reduced, so as not to overpower the stock.
- Put the stock in whatever you are going to store it in. It can be frozen for a later date, or kept in the fridge for more immediate use.
And, after about 4 hours–2 of that spent reducing because I was terrified to burn the liquid though maybe I shouldn’t have been–you now have delicious mushroom stock. Ta daaaa!
*Or you can just go for 1 lb of button mushrooms. I wanted to have the other mushrooms for flavour.
**While the banana pepper adds only a tiny bit of heat(mind, my banana peppers are freaking HOT, so I didn’t dare use more than one), it is also entirely optional. You may not desire it in your stock. If so, leave it out. It’s ok. If, however, you would like an even hotter stock, use 2. My stock came out with a subtle heat that usually only comes out once cooked with, and otherwise just plays on the tongue a little.