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Rich Mushroom Stock
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Brief Description
A rich and flavorful stock with Marsala; a great vegetable stock especially in dishes containing mushrooms.
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Main Ingredient
water
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Category: Sauces and marinades
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 140 min(s)
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Recipe Type: Public
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Source:
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Tags:
Vegetarian Dairy-Free Make-Ahead Low-Fat Heart-Healthy Large groups Paleo
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Notes:
Make Ahead: The stock can be refrigerated for up to 5 days or frozen for up to 1 month
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Posted By: cookingmama
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Posted On: Mar 23, 2013
Number of Servings:
Ingredients:
- 3 tablespoons - extra-virgin olive oil
- 1 pounds - white mushrooms chopped
- 1 - large onion chopped
- 2 - medium carrots chopped
- 1 ribs - celery chopped
- 4 cloves - garlic chopped
- 1 sprigs - thyme
- 1 sprigs - rosemary
- 1 - bay leaf
- 1/2 teaspoons - whole black peppercorns
- 1/2 cups - Marsala
- 2 quarts - water
Directions:
In a pot, heat the oil. Add the mushrooms, onion, carrots, celery, garlic, thyme, rosemary, bay leaf and peppercorns and cook over high heat until the vegetables are softened, 15 minutes. Add the Marsala and cook until evaporated, about 5 minutes. Add the water and bring to a boil. Simmer over moderate heat until reduced to 6 cups, 2 hours. Strain the stock, pressing down on the solids.
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