Best 2 Mark Bittmans Mushroom Stock Recipes
If you are looking for a flavorful and easy-to-make mushroom stock, look no further than Mark Bittman's recipe. This stock is perfect for a variety of soups, stews, and sauces. It is also a great way to use up leftover mushrooms. With just a few simple ingredients and steps, you can have a delicious and versatile stock that will add depth and flavor to your favorite dishes.
Let's cook with our recipes!
MARK BITTMAN'S MUSHROOM STOCK
Here's the problem with homemade stock: It's so good that it doesn't last long. What's needed is something you can produce more or less on the spot. Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes. This recipe is meant to be fast, so by ''simmer,'' I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you're ready to turn them into full-fledged soups.
Provided by Mark Bittman
Categories easy, quick, soups and stews
Time 15m
Yield About 6 cups of stock
Number Of Ingredients 3
Steps:
- Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
- Bring to a boil, and simmer.
- Strain the mushrooms out if you like, but make sure to use them for something.
Nutrition Facts : @context http, Calories 3, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 0 milligrams, Sugar 0 grams
MUSHROOM STOCK
Provided by Molly O'Neill
Categories condiments, soups and stews, side dish
Time 2h20m
Yield About 7 cups
Number Of Ingredients 11
Steps:
- Heat the oil in a large stockpot or kettle set over medium heat. Add the onion, carrots, celery and garlic and cook, stirring frequently, until the vegetables are lightly browned, about 5 minutes. Add the mushrooms, dried porcini, thyme, bay leaf, peppercorns and 14 cups of water and bring to a boil. Adjust the heat and simmer gently, uncovered, for 2 hours.
- Pour the stock through a fine-mesh strainer. Press down on the solids to extract as much liquid as possible. Stir in the soy sauce. Use as a base for soups and stews, or add more soy or tamari to taste and serve as a broth.
Nutrition Facts : @context http, Calories 11, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 1 gram, Fiber 0 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 9 milligrams, Sugar 1 gram
Tips:
- Use a variety of mushrooms. Different types of mushrooms will give your stock a more complex flavor. Try using a mix of cremini, shiitake, and oyster mushrooms.
- Roast the mushrooms before simmering them. This will help to concentrate their flavor.
- Use a good quality vegetable broth. The broth you use will make a big difference in the flavor of your stock. Look for a broth that is low in sodium and made with real vegetables.
- Simmer the stock for at least 30 minutes. The longer you simmer the stock, the more flavor it will have.
- Strain the stock before using it. This will remove any solids from the stock, making it smooth and flavorful.
Conclusion:
Mushroom stock is a delicious and versatile ingredient that can be used in a variety of dishes. It's easy to make and can be stored in the refrigerator for up to a week or in the freezer for up to 6 months. So next time you're looking for a way to add flavor to your cooking, give mushroom stock a try. You won't be disappointed!
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