This mushroom stock is full-flavored and rich. It makes a gorgeous base for vegetable soups and an outstanding wild mushroom risotto.
- 1 tablespoon olive oil
- 1 onion, halved
- 6 cloves garlic
- 2 cups mushroom stems
- 2 carrots, coarsely chopped
- 2 leeks, coarsely chopped
- 10 cups cold water
- 2 bay leaves
- 3 thyme sprigs
- 1 tablespoon miso
- 1 ounce dried porcini mushrooms
- 2 ounces Parmigiano-Reggiano rinds (or other hard cheese)
Heat olive oil in a stock pot over medium heat and sear onion, cut side down, and garlic until well-colored, about 5 minutes. Stir in mushroom stems, carrots and leeks and cook for another 3 minutes.
Pour in water and scrape up any browned bits stuck to the bottom of the pan. Add bay leaves, thyme sprigs and miso, and bring to a boil. Redice heat to medium-low, add dried porcini and cheese rinds, and simmer for 40 minutes. Strain well.
Cool, refrigerate and use within a week. To freeze, let cool and then ladle into muffin tins and freeze. When frozen, pop stock out of the muffin tins and store in a Ziploc freezer bag.