Wild Mushroom Stock

1. 1

   Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering.

2. 2

   Add the mushrooms and cook, stirring often, until they soften and release their liquid.

3. 3

   Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.

4. 4

   Add the garlic and cook until it begins to soften, about 3 minutes.

5. 5

   Add the onions and celery and reduce the heat to medium.

6. 6

   Saute until the vegetables are tender, about 5 minutes.

7. 7

   Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover).

8. 8

   Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl.

9. 9

   Cool, cover and refrigerate; may be frozen for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.