Mushroom Stock

1. 1

   Put the water, mushrooms, onion, sherry, soy sauce, and garlic in a 6-quart pressure cooker and cook on high pressure for 15 minutes.

2. 2

   Let the pressure dissipate naturally.

3. 3

   Alternatively, combine the ingredients in a heavy-bottomed pot and bring to a simmer over medium-high heat.

4. 4

   Simmer gently, skimming any foam off the surface as needed, for 1 hour.

5. 5

   Remove from heat, cover, and let steep for 30 minutes.

6. 6

   Strain the finished stock through a fine-mesh strainer lined with damp cheesecloth.

7. 7

   Use immediately, or chill and reserve (or freeze) for future use.

* Per serving · 4 servings · Values may vary.

No additional tips available.