Comments on: Mushroom Stock

By: 10 Ways to Make Fresh Food Fast | Nourish Network

10 Ways to Make Fresh Food Fast | Nourish Network — Sat, 13 Nov 2010 01:48:12 +0000

[...] store them in a produce or plastic bag until you’re ready to use.Have stock on-hand – Chicken, mushroom or vegetable stock are incredibly versatile ingredients to have on hand (or in the freezer). Make [...]

By: Lia Huber

Lia Huber — Wed, 11 Nov 2009 05:30:21 +0000

SusanV . . . thanks for clarifying–it makes sense. I’m with you; rather than worry too much about what’s happening with a particular ingredient, I look at how each is contributing–both health and flavor-wise–to the dish as a whole. And I’ve spoken with several nutrition scientists who share that view. I mean, cooking garlic also technically diminishes the strength of its beneficial attributes, but that doesn’t mean it doesn’t add to a dish in other ways–for instance, making healthy greens that much more appealing.

The muffin tins, I have to admit, were an inspiration. I’d always heard and followed the advice to freeze in ice cube containers; but let’s face it . . . when is an ice cube of broth enough? And freezing in ziplocs left it in big, unwieldy blocks. So I rummaged through my shelves looking for something somewhere in the middle and, voila, muffin tins!

By: SusanV

SusanV — Wed, 11 Nov 2009 04:43:07 +0000

Lia, tofu isn’t fermented. It’s soymilk that has been curdled and the liquid pressed out. It happens very quickly, so there’s no time for fermentation. (There are types of fermented tofu, but the white stuff in blocks that we use in the US aren’t fermented.)

I’ve heard that boiling kills the enzymes in miso, but I’ve also heard that it’s a myth that the enzymes are beneficial. So I either boil it or not, depending how it’s used in a recipe. I’m sure it adds a great flavor to this broth, and I love the idea of freezing in muffin tins!

By: Lia Huber

Lia Huber — Thu, 29 Oct 2009 19:54:18 +0000

Jill . . . hmm, interesting. But wouldn’t that mean the same reaction would happen when cooking tofu, since that’s fermented soybean too? I’ll have to look into that.

Jackie . . . Your umami article was the inspiration for this recipe. I couldn’t resist getting as many umami hits in there as possible!

By: ldgourmet

ldgourmet — Thu, 29 Oct 2009 04:28:58 +0000

Wow. I just stumbled on this gem. Talk about an umami bomb. Great stuff!

By: Jill

Jill — Fri, 23 Oct 2009 23:57:18 +0000

Thanks for this. I just love mushrooms.

I beleive that the beneficial effects of miso come from the fact that it’s fermented. If you boil it, it kills the beneficial bacteria. Still tastes great, though.

By: Nourish Network » Mushroom, White Bean and Sage Soup

Nourish Network » Mushroom, White Bean and Sage Soup — Tue, 20 Oct 2009 03:58:45 +0000

[...] you have mushroom stems stashed away, make this with homemade Mushroom Stock. This soup is hearty enough to make a meal with nothing more than a hunk of good [...]