Faux Veal Stock

1. 1

   In a heavy nonstick skillet large enough to hold the mushrooms in a layer no deeper than 1 1/2 inches, combine the butter with 3 tablespoons of water and bring to a boil over high heat.

2. 2

   Stir in the mushrooms, salt and pepper and cook until the mushrooms have released their juices, 10 to 12 minutes.

3. 3

   Continue to cook, stirring frequently, until the juices have evaporated, 5 to 7 minutes.

4. 4

   Reduce the heat to moderate and cook, tossing frequently, until the mushrooms have caramelized to a deep brown, 20 to 25 minutes.

5. 5

   Stir the parsley, shallots and garlic into the mushrooms.

6. 6

   Add enough water to just cover the mushrooms and stir, scraping up the browned bits from the bottom of the pan with a wooden spoon.

7. 7

   Bring to a boil, then reduce the heat and simmer until the liquid is reduced by half and the broth is deep brown, about 25 minutes.

8. 8

   Strain the broth through a fine sieve, pressing firmly on the mushrooms to extract as much liquid as possible; discard the mushrooms.

9. 9

   Season the broth with pepper and the soy sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.