MUSHROOM STOCK
Provided by Annie Somerville
Categories Soup/Stew Herb Mushroom Vegetarian Low/No Sugar
Yield Makes 7-8 cups
Number Of Ingredients 14
Steps:
- Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.
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Md Shabouddin
[email protected]I'm a huge fan of this mushroom stock. It's so easy to make and it adds so much flavor to my dishes. I love that I can use it in so many different recipes.
Salman Arif
[email protected]This mushroom stock is a staple in my kitchen. I use it in everything from soups and stews to sauces and gravies. It's always delicious and adds a rich, earthy flavor to my dishes.
azad miah
[email protected]I love this mushroom stock! It's so easy to make and it adds so much flavor to my dishes. I've used it in soups, stews, and even as a base for a vegetarian gravy. It's always a hit!
Rs Kumr
[email protected]This mushroom stock is a great way to add flavor to your dishes without adding a lot of calories or fat. It's also very affordable and easy to make. I highly recommend it!
MURSHAD SAQI
[email protected]I'm not a great cook, but even I could make this mushroom stock. It was incredibly easy to follow and the results were amazing. I'm so glad I found this recipe!
Meron Tsegi
[email protected]I'm always looking for new recipes to add to my repertoire, and this mushroom stock definitely fits the bill. It's easy to make, delicious, and versatile. I've already used it in a few dishes and it's always been a hit.
Daud Abbasi
[email protected]This mushroom stock was a lifesaver when I was sick. It was so easy to digest and it helped me stay hydrated. I also appreciated the fact that it was vegan, so I didn't have to worry about any animal products.
Jess Galvin
[email protected]I'm always looking for new ways to use up leftover mushrooms, and this recipe was perfect. It was a great way to add flavor to my cooking and reduce food waste.
Maxwell Sackey
[email protected]I'm not a vegetarian, but I'm always trying to incorporate more plant-based meals into my diet. This mushroom stock was a great way to do that. It was delicious and added a nice umami flavor to my dishes.
aurora corum
[email protected]I'm always looking for new ways to add flavor to my cooking, and this mushroom stock definitely delivered. It was surprisingly easy to make and added a rich, savory depth to my dishes.
mady mukiibi
[email protected]This is my new go-to mushroom stock recipe. It's so easy to make and it's packed with flavor. I love that I can use it in so many different dishes. Thanks for sharing!
Crazy Haker 999
[email protected]I was skeptical at first, but this mushroom stock really surprised me. It's incredibly flavorful and has a lovely earthy taste. I've used it in a variety of dishes, from soups to stews to pasta sauces, and it's always been a hit.
syed shah 721
[email protected]This recipe was a game-changer for me. I used to always buy store-bought mushroom stock, but now I make my own and it's so much better. It's so flavorful and versatile, and I love that I can control the ingredients.
lacasa fxfamily
[email protected]5/5 stars! This mushroom stock was so easy to make and added so much flavor to my dishes. I've used it in soups, stews, and even as a base for a vegetarian gravy. It's become a staple in my kitchen.
Iskan Iskan
[email protected]Easy to follow the recipe. I was amazed by how flavorful this mushroom stock turned out. I used it in a mushroom soup, and it was incredible! Thanks for sharing.
Aliyah Dagadas
[email protected]This mushroom stock was amazing! I could smell the rich, earthy aroma as soon as I started simmering it. It was the perfect addition to my vegetarian chili, and I will definitely be making it again soon.
michelle Valtierra
[email protected]Followed the recipe to the T. Used it as a substitute for chicken stock in green bean casserole, and it was delicious! Thanks for posting this recipe!!!
Mikya Moss
[email protected]This mushroom stock was incredibly flavorful and versatile. I used it to make a risotto, and it added a rich, earthy depth of flavor to the dish. I'll definitely be making this stock again.