thick mushroom stock

January 30, 2010

This goes with the Winter Portobello Stew but could be used for other yummy mushroom-y things.

1/4 cup or more dried porcini mushrooms

2 teaspoons olive oil

1 onion, coarsely chopped

1 carrot, chopped

1 large garlic clove, chopped

2 mushrooms, sliced, plus any trimmings

2 teaspoons tomato paste

1 tablespoon fresh marjoram or 1 teaspoon dried (or I use thyme)

1/2 cup dry white or red wine (red makes it much heartier)

1 tablespoon flour

salt and pepper, to taste

1 teaspoon red wine vinegar

Cover dried mushrooms with 1 1/2 cups hot water and set aside. Heat oil in saucepan over high heat. Add chopped onion, carrot, garlic and mushrooms. Sauté, stirring occasionally, until well-browned, about 10 minutes. Reduce heat to medium, stir in tomato paste, marjoram and wine, and sprinkle on flour. Cover pan and cook until wine is reduced to syrupy glaze, about 3 minutes. Add porcini and their soaking water, 1/2 teaspoon salt, a little pepper and vinegar and simmer 20 minutes. Strain well (although if you are adding this stock to a stew, like the Winter Portobello Stew, leave the veggies and just add the whole shebang). Concentrate stock by simmering it, uncovered, until desired strength. Makes about 1 cup.

– Vegetarian Cooking for Everyone by Deborah Madison.

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One Response to “thick mushroom stock”


  1. […] cups Quick Mushroom Stock, Wild Mushroom Stock, or […]


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