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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

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.

    Brief Description

    A rich and flavorful stock with Marsala; a great vegetable stock especially in dishes containing mushrooms.

    Main Ingredient:

    water

    Cuisine:  American

    Prep Time: 25 min
    Cook Time: 2 hour(s) 20 min

    Notes

    Make Ahead: The stock can be refrigerated for up to 5 days or frozen for up to 1 month

    Source

    foodandwine.com

    Posted By:

    cookingmama

    Posted On:

    March 23, 2013

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