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| http://tomsaaristo.com |
| Copyright Thomas Saaristo All Rights Reserved |
| Wild Mushroom Stock |
| Ingredients
1 ounce dried porcini mushrooms 1 tablespoon plus 1 1/2 teaspoons olive oil 4 ounces fresh mushrooms, sliced 2 medium carrots, peeled, diced 2 ribs celery, diced 1 medium onion, peeled, chopped 1/2 cup leek greens, chopped into 1 inch pieces 1/4 teaspoon dried thyme 2 bay leaves 6 sprigs parsley, chipped 1 large pinch dried sage 2 cloves garlic, chopped coarse salt 9 cups fresh cold water Method Cover dried mushrooms with 1 cup hot water; set aside Heat olive oil in a large stockpot over medium – high heat; add fresh mushrooms, carrots, celery, onion, leek, thyme, bay leaves, parsley, sage, garlic and salt. Cook, stirring frequently, 5 minutes. Add dried mushrooms and soaking liquid plus 9 cups fresh cold water. Heat to boil, simmer 45 minutes. Strain stock through a fine – mesh sieve. |