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
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Waseem sajjad Ghani
wghani@gmail.comThis mushroom stock is truly a culinary delight. It's rich, flavorful, and adds a touch of elegance to any dish.
Inusah Jaleel
jaleel.i66@yahoo.comI'm so glad I found this recipe. It's a keeper!
Ghantaghar Music
mg28@hotmail.frThis mushroom stock is a great way to add a boost of flavor to your favorite dishes.
Mutahair Qadir
mutahair-q39@yahoo.comI love the simplicity of this recipe. It's just a few ingredients and a little bit of time.
Nardia t
t_nardia@gmail.comThis mushroom stock is a great way to use up leftover mushrooms. It's also a great way to add flavor to your soups and stews.
Saif Awan
awans77@gmail.comI've been making this mushroom stock for years and it's always a hit. It's so flavorful and versatile.
MD ANAM (HOSSAIN)
md-a32@hotmail.comThis is a great recipe for a quick and easy mushroom stock. I used it to make a soup and it was delicious.
Ram Sonar
r-s@yahoo.comI was really impressed with how flavorful this stock was. I used it to make a mushroom soup and it was the best I've ever had.
Rashida Khan
rashida-khan@hotmail.comThis mushroom stock is a game-changer. It's so much better than store-bought stock and it's so easy to make.
Faiza Khuram
k.faiza48@gmail.comI've made this stock several times now and it's always delicious. It's a great way to add depth of flavor to soups, stews, and sauces.
IamHarmony
iamharmony@yahoo.comThis stock is so easy to make. I just threw all the ingredients in the pot and let it simmer for a few hours.
Suhail Sajjad Awan
s_a@gmail.comI love that this recipe uses dried mushrooms. It's a great way to use up leftovers and add a ton of flavor to your stock.
FRANK RODRIGUEZ
fr13@gmail.comThis mushroom stock is incredibly flavorful and versatile. I used it to make a risotto and it was the best I've ever had.