Mushroom Stock

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This mushroom stock is full-flavored and rich. It makes a gorgeous base for vegetable soups and an outstanding wild mushroom risotto.


Mushroom Stock


Yield: Makes 8 cups


  1. 1 tablespoon olive oil
  2. 1 onion, halved
  3. 6 cloves garlic
  4. 2 cups mushroom stems
  5. 2 carrots, coarsely chopped
  6. 2 leeks, coarsely chopped
  7. 10 cups cold water
  8. 2 bay leaves
  9. 3 thyme sprigs
  10. 1 tablespoon miso
  11. 1 ounce dried porcini mushrooms
  12. 2 ounces Parmigiano-Reggiano rinds (or other hard cheese)


Heat olive oil in a stock pot over medium heat and sear onion, cut side down, and garlic until well-colored, about 5 minutes. Stir in mushroom stems, carrots and leeks and cook for another 3 minutes.

Pour in water and scrape up any browned bits stuck to the bottom of the pan. Add bay leaves, thyme sprigs and miso, and bring to a boil. Redice heat to medium-low, add dried porcini and cheese rinds, and simmer for 40 minutes. Strain well.

Cool, refrigerate and use within a week. To freeze, let cool and then ladle into muffin tins and freeze. When frozen, pop stock out of the muffin tins and store in a Ziploc freezer bag.