Mushroom Stock Recipe

Name: Mushroom Stock
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups boiling water; 1/2 cup dried porcini mushrooms (about 1/2 ounce); 1 whole garlic head; 1 tablespoon extra-virgin olive oil; 2 cups (1-inch) slices onion; 2 cups (1-inch) slices leek; 1 pound cremini mushrooms, quartered; 4 parsley sprigs; 4 thyme sprigs; 10 black peppercorns; 1 bay leaf; 1/4 cup dry white wine; 6 1/2 cups water

Servings: persons

2 cups boiling water
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 whole garlic head
1 tablespoon extra-virgin olive oil
2 cups (1-inch) slices onion
2 cups (1-inch) slices leek
1 pound cremini mushrooms, quartered
4 parsley sprigs
4 thyme sprigs
10 black peppercorns
1 bay leaf
1/4 cup dry white wine
6 1/2 cups water

1
Combine 2 cups boiling water and porcini mushrooms in a bowl. Cover and let stand 30 minutes or until tender. Strain through a fine sieve over a bowl; reserve 1 1/2 cups liquid and mushrooms.
2
Cut off pointed end of garlic just to expose cloves; set aside.
3
Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion and leek; saute 5 minutes or until tender, stirring occasionally. Add porcini mushrooms, garlic, cremini mushrooms, and next 4 ingredients (through bay leaf); saute 10 minutes or until cremini mushrooms are tender, stirring occasionally. Add wine; cook until liquid evaporates (about 2 minutes). Add reserved 1 1/2 cups mushroom liquid and 6 1/2 cups water; bring to a boil. Reduce heat, and simmer 50 minutes. Strain through fine sieve over a bowl; discard solids. Store in an airtight container in the refrigerator up to 1 week.

1425

kcal

Calories

127

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups boiling water, 1/2 cup dried porcini mushrooms (about 1/2 ounce), 1 whole garlic head, 1 tablespoon extra-virgin olive oil, and more.

Yes, Mushroom Stock falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom Stock

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions