Autumn is here! That means time for all sorts of awesome food. Use our how to make mushroom stock page for your stews, risotto, soups and more.
Autumn is coming! If we think about autumn, we think about a season filled with great food. Make a large pan with lovely tasting and smelling mushroom stock to store in your freezer. Mushroom stock is a great starter for a soup, stew, risotto, croquettes filling, sauce and so much more.
Use a colander to make it very easy to rinse all the veggies at once, except for the mushrooms since they should not get wet. The mushrooms just need a paper kitchen towel or a mushroom brush to get rid of the dirt and slice them any way you like.
First you have to slice everything and there's no need to peel the carrot and onion. Heat a little bit of olive oil or butter in a large pan and add the veggies. Don't stir too much, let them cook on medium high heat until the mushrooms will shrink. That will take about 5 to 10 minutes.
Now add the thyme, parsley, peppercorns, and bay leaves and top it off with about 3 liters of water. Bring to a boil and then turn down the heat, place the lid on and let it simmer for at least 1,5 hours.
Use a second pan with a fine sieve on top. Place a clean cheesecloth or kitchen towel inside the sieve and strain the mushroom stock.
You now have an easy and flavorful mushroom stock you can use in many recipes. For example, our autumn stew or risotto. You can freeze the stock in small airtight containers, but also in ice cubes trays to only unfreeze exactly the amount you need.
Did you know you can use all kinds of mushrooms to create this stock? These white button mushrooms are simply the cheapest and most accessible.
You could, for example, use chestnut mushrooms, and oyster mushrooms or make your recipes healthier with lion's mane mushroom, an amazing type of mushroom.
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