Mushroom Stock

I've got people.  These people supply me with great components that others would simply put in the compost pile.  I'm talking about 2 pounds of Shiitake mushroom stems!  They are fibrous and inedible, so what on earth can you do with them?  When cooked down with other aromatics into a stock it forms an earthy backdrop for one of my favorite winter soups... Dream of Mushroom Soup (separate post).  I highly recommend making a huge batch of this stock - especially if you follow a vegetarian diet.  The stock can be used in other veggie dishes and makes a fantastic cooking liquid.  I freeze some of it in ice-cube trays to make storage and portioning easier.

Ingredients:

2T olive oil

1ea medium yellow onion, rough diced

2ea garlic cloves, thinly sliced

1ea large carrot, peeled, rough diced

1ea parsnip, peeled, rough diced

2ea celery ribs, rough diced

1/2ea sweet red pepper, rough diced

2# shiitake mushroom stems

1 tsp salt

6 branches fresh thyme (stems and all)

6 branches fresh parsley (stems and all)

2-3 branches fresh sage (stems and all)

2 ea dry bay leaves

3-4ea dry cloves

16C cold water 

Method:

• In a large stock pot heat oil over medium heat.  Add onions and garlic, stirring and cook til translucent.  Add carrot, parsnip, celery, red pepper, mushroom stems, and salt.  Stir and cook until vegetables start to release liquids.  Add herbs and water.  Bring to a boil then reduce heat to a fast simmer and cook for 45-60 min.
• Pour mixture through a fine mesh strainer and return it to a large stock pot.  Reduce liquids to desired intensity (approx. another 45-60min.) 

Yields approximately 10 Cups of stock.