Making soup stock is a fairly simple process, but getting the flavors balanced can be a little tricky sometimes. Not so with this mushroom stock. It’s made with the tough stems and trimmings from fresh mushrooms (though dried mushrooms could be used instead, if necessary). Just about any combination of flavorful mushrooms will work easily and taste wonderful.
I make this nearly every time I cook with mushrooms since I nearly always have trimmings left over. You can freeze it for use in recipes later, if you like. And I do like!
- Prep Time:
- Cook Time:
- Ready In:
- 2 cups soup stock or water (I used homemade vegetable stock)
- 1/2 cup mushroom trimmings, stems, or pieces (Cascadia Mushrooms, Bellingham)
Combine the stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
Use as the basis of mushroom or other soups, or in Pasta with Mushroom Sauce.
Cascadia Mushrooms, (360) 714-8859 Mon-Fri 9am-5pm, Bellingham