Roasted Mushroom Stock Food

MARK BITTMAN'S MUSHROOM STOCK

Steps:

• Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
• Bring to a boil, and simmer.
• Strain the mushrooms out if you like, but make sure to use them for something.

MUSHROOM BROTH

Steps:

• Combine water, mushrooms, celery, onions, carrots, bouquet garni, garlic, bay leaves, salt, and pepper in a large soup pot and bring to a boil, about 5 minutes. Reduce to a gentle simmer and cook until reduced by 1/2, 45 to 50 minutes.
• Strain stock into a jar, discard vegetables, and your stock is good to go.

MUSHROOM STOCK

Steps:

• Shake the dried mushrooms in a sieve to loosen the dirt.
• Heat the oil in a soup pot. Add the onion, carrots, and celery and saute over medium high heat, stirring occasionally, until the onion is well browned, about 15 minutes.
• Scrape the bottom of the pan to loosen the juices that have collected there, then add the dried mushrooms and their soaking liquid, the remaining ingredients, including the boquet garni, and 9 cups water. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes. Strain.
• To make the boquet garni:.
• You may put them into the broth whole or gather them in a cheesecloth bag and tie with a string. If you put them in loose, just fish them when done making stock.

ROASTED MUSHROOM STOCK

Steps:

• Preheat the oven to 400.
• Combine the mushrooms, onion, garlic and oil in a large bowl.
• Add 1/2 teaspoon salt.
• Toss to coat the vegetables with the oil.
• Spread the mixture in 2 baking pans.
• Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
• Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
• 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.
• Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
• Bring the stock to a boil and cook until reduced to 3 cups.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

ROASTED ONION & MUSHROOM SOUP

Steps:

• Preheat oven to 375.
• Combine first four ingredients in a non-reactive baking dish (glass, corningware - not metal), and roast, stirring several times, for 45 minutes.
• Meanwhile, combine next three ingredients in a covered baking dish, and roast for 30 minutes, stirring twice.
• Deglaze onions with wine.
• Melt butter in soup pot, add chopped onions and celery, and sweat until onions are translucent. Add roasted onions, mushrooms, stock, and soy sauce, and simmer 30 minutes, adding additional soy sauce if necessary.
• Add fresh ground pepper to taste.

MUSHROOM STOCK

Steps:

• Pour just enough water into the stockpot to start the onions cooking. Add the onion, leek top, garlic, shiitake mushrooms, and salt. Give the vegetables a stir, then cover the pot and cook gently over medium heat for 15 minutes. Add the remaining ingredients and cover with 9 cups cold water. Bring the stock to a boil, then simmer, uncovered, for 1 hour. Pour the stock through a strainer, pressing as much liquid as you can from the vegetables, then discard them.