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.
Here’s a recipe for a very easy mushroom stock
- 900 gram button mushrooms
- half a leek
- 1 large carrot
- 2 garlic cloves
- 1 large onion
- olive oil or butter for baking (whichever you prefer)
- a few thyme sprigs
- a few parsley sprigs
- a few peppercorns
- 2 bay leaves
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, bay leaves and top it off with about 3 liter 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, click here for the recipe.
You can freeze the stock in small airtight containers, but also in ice cubes trays to only unfreeze exactly the amount you need.