Mushroom Stock
- Yield:1.4 kilograms
- Time:1 hr, 23 mins show details
I juice the mushrooms and vegetables to get out the maximum amount of flavor. It also allows me to keep some of the raw mushroom juice for the end, giving the stock a fuller range of mushroom flavors.
Ingredients
- 1 kilogrambutton mushrooms
- 50 gramscarrots, chopped
- 50 gramsleeks, chopped
- 50 gramsonions, chopped
- 5 gramsolive oil
- 3 gramscurry powder
- 2bay leaves
- 4sprigs thyme
- 2sprigs parsley, optional
- 1 kilogramwater
- 3 gramsMSG, optional
Equipment
- strainer
- cheesecloth
- pressure cooker, not absolutely necessary
- juicer
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Preparation
The non-optional ingredients.
- 5 mins
Juice the mushrooms, keeping both the solids and the juice.
- 5 mins
Juice the vegetables (carrots, leeks, and onions), keeping both the solids and the juice.
- 5 mins
Place the pressure cooker over medium-high heat. Add the olive oil, curry powder, thyme, and bayleaves. Stir for a few seconds.
Add the mushroom solids and the vegetable solids and stir for several minutes.
Sauteing the solid ingredients.
- 3 mins
Add the reserved vegetable juice, 90% of the reserved mushroom juice and the water. Add the optional parsley and/or MSG, if using.
Seal the pressure cooker.
- 10 mins
Bring the pressure cooker to temp over high heat. Once it starts venting, reduce the heat slightly to keep the temperature high but stop the venting. (When it expels air, we lose complex flavor compounds.)
- 40 mins
Leave the stock to cook.
- 10 mins
Cool the pressure cooker. If possible, running cool water over it does a good job. If not, it cool in whatever way is convenient. It's OK to let it sit for a while.
- 5 mins
Open the pressure cooker and strain the juice through a strainer lined with a cheesecloth. Strain the reserved, uncooked mushroom stock as well and add to the cooked stock.
Strained
All done.
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