If your cooking partner proclaims ‘Liquid A-hole!’ when you mention pre-packaged stock, then it must be fate that you need mushroom stock and there is no such LA variant available anyway. I have only a vague idea of what goes in the usual mushroom stock but with a minimum of ingredients and pressed for time, this was perfect for a wild mushroom risotto. I will definitely use it again for a wild rice soup or some other sauce.
Most dried mushrooms are awesome. For the risotto I made the obligatory porcini tea, but for soups I love morel and thought it would be perfect for adding depth to the stock.
Sh*t you’ll need:
1 splash olive oil
3/4 small onion, chopped
1 tsp garlic
4 sprigs thyme
4 tbsp dried morels or whichever dried wild shroom you’d prefer.
1-2 C chopped mushroom stalks and caps if you can spare ’em.
1/4 C white wine
About 6-8 C water.
Put a medium pot on the stove and turn the heat up to about med.
Splash the oil in the hot pot with the onion, garlic and thyme, and turn them around until the onion is softened.
Crush the dried mushrooms (using your hand, or mortar and pestle) and add them to the pot and warm them up a bit. That’s about 1 minute’s worth of pushing them around the pot.
Add the chopped ‘shrooms and turn the heat up to med-high or high and start stirring rapidly. When shrooms start to soften add the wine and turn the heat up (if its not already up). Stir for about a minute and then add the water and season with salt and pepper.
Let boil and then bring to a simmer for 15-30 minutes.
Pass through a sieve.
Stock Virgin NB- if you’re making stock to use right away, adjust your seasoning to the ingredients that will go in the actual dish, i.e., if you are using thyme later on, use less thyme in the stock.