Roasted Mushroom Stock

1. 1

   Preheat the oven to 400.

2. 2

   Combine the mushrooms, onion, garlic and oil in a large bowl.

3. 3

   Add 1/2 teaspoon salt.

4. 4

   Toss to coat the vegetables with the oil.

5. 5

   Spread the mixture in 2 baking pans.

6. 6

   Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.

7. 7

   Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.

8. 8

   Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid.

9. 9

   Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.

10. 10

    Bring the stock to a boil and cook until reduced to 3 cups.

* Per serving · 4 servings · Values may vary.

No additional tips available.