Sarah Brown
Mushroom stock is a versatile ingredient that can be used in a variety of dishes, from soups and stews to sauces and beyond. It is a great option for those looking for a vegetarian or vegan alternative to meat-based stocks, as it provides a rich and savory meatiness that is hard to achieve with other vegetable broths. With just a handful of simple ingredients and a short amount of hands-on time, you can create a flavorful mushroom stock that will elevate your recipes. Whether you use fresh or dried mushrooms, or a combination of both, the process is straightforward and the result is a delicious, full-bodied stock.
| Characteristics | Values |
|---|---|
| Ingredients | Fresh or dried mushrooms, water, onion, garlic, kombu, carrot, celery, salt, herbs, spices |
| Recipe | Wash and slice mushrooms, add ingredients to a pot, boil, then simmer for 30 minutes to 2 hours, strain, season, and serve or store |
| Storage | Refrigerate for up to a week or freeze for a few months |
| Use Cases | Sip as a broth, add to soups, stews, sauces, risottos, polenta, pasta, meatballs, or use as a base for other recipes |
| Benefits | Easy to make, versatile, flavorful, nutritious, vegan/vegetarian-friendly, can be made with simple pantry ingredients or kitchen scraps |
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What You'll Learn
Fresh or dried mushrooms
When making mushroom stock, you can use either fresh or dried mushrooms, or a combination of both. Using dried mushrooms will create a more intense flavour that you wouldn't be able to achieve with fresh mushrooms alone.
If you're using dried mushrooms, you can simply steep them in boiling water for half an hour before draining and using the liquid. If you're using fresh mushrooms, it's recommended to sauté them first to concentrate their flavour. You can also use a mix of fresh and dried mushrooms for a more interesting flavour.
When making mushroom stock, the ratio of mushrooms to water is important. For fresh mushrooms, use 1 pound of mushrooms to 2 quarts of water. For dried shiitake mushrooms, use 2 cups of mushrooms to 2 quarts of water.
In addition to mushrooms and water, you can add other ingredients to your stock such as onion, garlic, carrot, celery, kombu, and herbs. However, if you want to keep your stock as a neutral flavour base, it's best to leave out the herbs and spices and add them later when you plan to consume the stock.
Once you've combined all your ingredients, bring the mixture to a boil and then reduce the heat to a simmer. Simmer your stock for at least 30 minutes, but no more than 1 hour. After simmering, remove from the heat and let the stock cool to room temperature. Finally, strain the stock through a fine-mesh sieve into a bowl and season with salt, soy sauce, or fish sauce, if desired.
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Using mushroom stems
While many mushroom recipes use only the caps of mushrooms and suggest discarding the stems, this can feel wasteful. Luckily, mushroom stems are edible and can be used in a variety of dishes.
One popular use for mushroom stems is to make soup. The stems can be blended into creamy mushroom soups, adding rich flavour without affecting the appearance of the dish. Tougher mushroom stems are particularly well-suited for this purpose, but tender stems can also be chopped and added to chunkier vegetable soups.
Mushroom stems can also be used to make broth or stock, adding a rich colour and earthy flavours to the liquid. They can be saved and used with other vegetables, meat, or bones to create a flavourful base for various dishes.
Another option is to use mushroom stems in pasta dishes. They can be cooked and chopped to create a filling for dishes like stuffed shells, ravioli, and manicotti. Portobello mushrooms, for example, are often used for stuffing and can be grilled, roasted, or used in sauces or as a meat substitute.
For a crispy snack or crunchy salad topping, mushroom stems can be tossed with spices and roasted until crispy, creating a smoky and chewy texture.
When preparing certain types of mushrooms, such as shiitake, it is recommended to remove the woody stems before cooking. However, these stems can still be utilised in other ways, such as flavouring soups or broths, rather than being discarded.
Overall, mushroom stems offer a versatile and nutritious option for enhancing the flavour and texture of various dishes.
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Adding herbs and spices
Making mushroom stock is a simple process that involves boiling mushrooms and other ingredients in water. The stock can be used as a base for various dishes, such as soups, stews, and sauces. While the basic ingredients for mushroom stock include mushrooms and water, you can also add herbs and spices to enhance the flavour.
When adding herbs and spices to your mushroom stock, there are a few things to keep in mind. Firstly, it is recommended to add fresh herbs towards the end of the cooking process, as they require less time to cook compared to other ingredients. You can add them in the last 10 to 30 minutes of cooking. This ensures that the herbs retain their flavour and aroma without being overcooked.
Additionally, you can experiment with different combinations of herbs and spices to create unique flavours. For example, you can try using thyme, sage, bay leaf, parsley, or garlic cloves. These herbs and spices can enhance the earthy and umami flavours of the mushroom stock. However, it is important to note that some recipes may call for omitting herbs and spices altogether, creating a neutral flavour base that can be tailored to specific dishes later.
Furthermore, the type of mushrooms you use can also impact the flavour of your stock. A mix of mushroom varieties, such as shiitake, cremini, oyster, and maitake, can add depth and complexity to your stock. Dried mushrooms are often preferred for stock-making, but fresh mushrooms or a combination of both can also be used.
Lastly, it is important to remember that mushroom stock can be versatile. You can use it as a vegan or vegetarian alternative to meat stocks, adding a "meatiness" to your dishes. It can be enjoyed hot or cold and used in various recipes, including soups, risottos, and sauces.
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Storing mushroom stock
When making mushroom stock, it is important to use a mix of at least two types of mushrooms for a more interesting flavour. Fresh or dried mushrooms can be used, and dried mushrooms are key to a great mushroom stock. Fresh mushrooms can be sautéed before simmering the stock to concentrate their flavour. Dried mushrooms should be rinsed off to get rid of any loose dirt or dust. The ratio of mushrooms to water is important: 1 lb of fresh mushrooms or 2 cups of dried shiitake mushrooms to 2 quarts of water.
In addition to mushrooms and water, other ingredients can be added to the stock for flavour. These include onion skins and butts, parsley stems, kombu, garlic cloves, dried anchovies, and carrot and celery scraps. Fresh herbs can also be added in the last 10 to 15 minutes of cooking. However, some choose to leave out herbs, spices, and seasonings to create a neutral flavour base, allowing for more flexibility when using the stock in different recipes.
Mushroom stock is very versatile and can be enjoyed hot or cold. It can be used as a base for soups, stews, sauces, and risottos, or simply sipped on its own. It can also be frozen and enjoyed as a slushy on hot days.
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Using stock in recipes
Mushroom stock is a versatile ingredient that can be used in a variety of recipes. It is a great alternative to meat-based stocks and can be enjoyed hot or cold. Here are some ways to use mushroom stock in your cooking:
Soups and Stews
Mushroom stock adds depth of flavour and a savoury, umami taste to soups and stews. It can be used as a base for vegetarian French onion soup, lentil soup, Italian bean and pasta soup (pasta e fagioli), vegan cream of mushroom soup, mushroom stew, and more. The stock can be added directly to the soup or stew during cooking, enhancing the flavour of the dish.
Risottos and Pasta
The stock can also be used in risottos and pasta dishes. For risottos, the mushroom stock serves as a cooking liquid, infusing the rice with flavour. In pasta dishes, such as vegan Swedish meatballs, the stock is used to create a rich and silky sauce that complements the dish.
Sauces and Dressings
Mushroom stock adds a savoury boost to various sauces and dressings. It can be blended with herbs to create a delicious gnocchi sauce or used as a base for a miso-based salad dressing.
Freezing and Storage
Mushroom stock can be easily frozen and stored for later use. It can be frozen in ice cube trays or containers, and then transferred to freezer bags once solid. This allows for convenient portion control and a longer shelf life.
Creative Uses
Mushroom stock can be enjoyed on its own, sipped hot or cold, or used as a base for creative dishes. It can be added to polenta, blended with wakame seaweed and cucumber for a slushy-like summer treat, or used in vegan meatballs for a savoury twist.
By incorporating mushroom stock into your recipes, you can enhance the flavour of your dishes and create unique, satisfying meals. Its versatility makes it a valuable addition to any cook's repertoire, offering a simple way to elevate the taste and depth of your culinary creations.
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Frequently asked questions
You can make mushroom stock with fresh or dried mushrooms and water. You can also add onion, carrot, celery, kombu, and garlic.
It takes around an hour to make mushroom stock. First, bring the ingredients to a boil. Then, reduce the heat to a simmer for 30 minutes to 2 hours. Finally, let the stock cool before straining it into a container.
Mushroom stock can be stored in the refrigerator for up to a week or frozen for a few months.
