WILD MUSHROOM STOCK
1 ounce dried mushrooms (cepes/porcini)
1 cup hot water
4 ounces fresh mushrooms, brushed clean and quartered
2 medium carrots, peeled and chopped
2 stalks celery, chopped
1 medium onion, peeled and chopped
1 leek with 2" greens, thickly sliced
1 parsnip or turnip (optional)
4 stems fresh thyme
2 bay leaves
6 Italian parsley stems
1 teaspoon salt
8 cup cool water
Cover the dried mushrooms with hot water and let them steep on the side.
Combine all the vegetables in a heavy stock pot. Cover and sweat the vegetables over low heat for 15-20 minutes, until they become fragrant and softened. Add the water and slowly bring it to a simmer. Add the herbs, revived dried mushrooms, the strained steeping water and salt. Cook, covered, for 30 minutes. Cool and strain.
Refrigerate stock and use as needed within 2 weeks.
Yield: 8 cups
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