The CAB Recipe: Mushroom Stock

Mushroom stock is one of the cheapest and easiest stocks to make and contributes a strong earthy flavor to both cooked and fresh dishes. Because this recipe is actually better with cheaper mushrooms (criminis and portabellos instead of truffles and chanterelles), it's a strong go-to for enriching and adding complexity to basic sauces like tomato or soup broths.

Ingredients:

• 1/2 onion, chopped
• Small carrot (or 1/2 large), chopped
• Celery stick, chopped
• 1 quart crimini mushrooms, chopped
• 3 fresh thyme sprigs
• 3 parsley stems
• Clove of garlic
• 1 Tbsp peppercorns
• Bay leaf
• Salt 

Slow and steady tastes and looks good

Instructions:

1. In a large pot over medium heat, sweat the onion, carrot and celery stick until a sweet smell develops.

2. Add the mushrooms and 3 quarts of water. Drop in the thyme, parsley, bay leaf, garlic and peppercorns as well.

3. Simmer for thiry minutes until the vegetables and mushrooms are very soft. Try to avoid boiling the stock, as it will become murky in color.

4. Add salt to taste, but remember: if used for a sauce or any other reduction, the flavor and saltiness will intensify.

5. Use, or rapidly cool and then freeze in ice cube trays (thank you, Julia Child) for later use.

Below is a great example of how to use it: mushroom pasta. Simply cook whatever pasta you enjoy best and build a sauce, using a quarter cup of the stock with a few tablespoons of butter. Let the sauce thicken and toss in your pasta. Obviously it works best with cooked mushrooms added (and in this case, bacon too). Mushroom broth soups with diced vegetables and rice (or farrow or gnocchi) are also great uses of this sauce.

Pictures by Rachelle Longé