Mushroom Stock

1. 1

   Saute the mushrooms in butter or olive oil until just browned, or lay them out on a large sheet tray and bake at 375 until browned.

2. 2

   Add the mushrooms, onion, garlic, cloves, bay leaf, and thyme to a stockpot.

3. 3

   Add just enough water to cover the mushrooms and simmer for two hours.

4. 4

   Check it periodically to see if you need to add water.

5. 5

   Add as little as necessary.

6. 6

   Strain the stock, simmer for another 10 to 15 minutes to reduce and concentrate it further and then season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.