Full-bodied and flavorful Roasted Mushroom Stock tastes fabulous in your soups, stews, and risottos, and is a great way to use kitchen scraps!
I had become accustomed to using a high-quality commercial mushroom stock which was always available at my local market. Then, it wasn’t. 😡 Given that I was just fixin’ to make my Mushroom Risotto, this was a mini-crisis… at least in my mind! Our middle sons – Evan and Gaelen – (whom I enjoyed cooking with weekly until last year) love to refer back to “dramagranates” – a Christmas day incident when all 3 of my pomegranates for Christmas dinner were completely black inside. OMG! 😯 Did I carry on… “The natural foods market conspired to ruin Christmas dinner!” We all laugh about it now, but I was dead serious at the time. Food is taken very seriously at Andersen casa.
So, back to the mushrooms. That evening, I started working on developing a lush, full-bodied mushroom stock. I started saving stems from both fresh and dried mushrooms – all varieties. I saved the liquid from rehydrated dried mushrooms that didn’t go into the pot, etc. Many recipes suggest buying fresh and/or expensive dried mushrooms to make stock. NO WAY. I’ve made my own chicken, beef, turkey, and vegetable stock for years. I even have beef tongue stock in my freezer. Making stock is resourceful, tastes better, and it’s CHEAP. Don’t we all appreciate CHEAP?
If you had to grow your own food, would you still feel comfortable throwing it away?
When I save scraps for stock, I try to keep them clearly labeled in freezer bags. Have you ever pulled a bag out of the freezer with no clue as to its contents? I save the ends of onions, the green part of leeks, and past-their-prime carrots and celery for all types of stock. I do save other vegetables (excluding bitter or strong flavored ones) for my vegetable stock. Keep in mind that your stock pot is not a garbage can; keep stuff that is past its prime but still edible. If you want a full-bodied and complex stock, it needs to contain more than just mushrooms IMHO. So, I pull out my bag of mushroom bits, and my bag of appropriate veggie scraps as well.
Roasting the components of stock draws out the most flavor. The additional step is worth the trouble. I always include a bulb of garlic. Just because… We. Love. Garlic. I also add a bit of sherry or marsala to the pot. Both the alcohol and the garlic are optional. I do add bay leaves to the pot, but prefer to add other herbs later as the stock goes into a dish.
Does it sound amazing? I hope you will consider giving it a try. It may take some time to save the mushrooms and other veggies, but what do you have to lose?
Need ideas for how to use your delicious Roasted Mushroom Stock? You can use it in place of any broth/stock in dishes that feature mushrooms. It’s fabulous in my Seared Scallop With Mushroom Risotto. Skip the scallop, and it’s a filling vegetarian option. Try it in Pressure Cooker Lamb Stew Provençal instead of the beef.You can boost the umami flavor in a stir fry like my Beef and Baby Bok Choy Stir Fry With Black Rice and in my Shiitake-Ginger Bathed Fish in Parchment Paper. I’m looking forward to using it in a healthy cream of mushroom and wild rice soup… soon!
Yields 6 cups
Rich, flavorful, earthy mushroom stock tastes fabulous in your homemade soups, stews, and risottos, and it's a great way to use stem ends, past-prime mushrooms and vegetable scraps!
- 4 cups mushroom bits see notes
- 4 cups vegetable scraps see notes
- truffle or olive oil to drizzle
- 1 bulb garlic, cut in half horizontally
- 8 cups liquid (can include water or liquid from rehydrating dried mushrooms)
- 1/2 cup dry sherry or marsala (optional)
- 2 bay leaves
Preheat oven to 425 degrees (400 convection roast). Spread mushrooms and vegetable scraps in a baking pan. Add the halved garlic bulb. Drizzle all with oil.
Place in hot oven. Stir to rearrange every 10-15 minutes. Roast until edges begin to caramelize - about 20-30 minutes.
Add to pot. Cover with liquid and sherry or marsala if using. Add bay leaves.
Lock lid in place. Cook on high pressure 30 minutes. Do a natural pressure release.
Bring to a boil. Reduce heat to a simmer. Cover. Simmer 1 hour.
Pour the cooled stock through a fine mesh sieve, pressing solids to extract as much stock as possible.
Store in clearly marked zip bags or other freezer container. Stock will keep 4 to 6 months in a refrigerator freezer compartment.
"Mushroom bits" can include stems from both fresh and dried mushrooms, as well as mushrooms that are past their prime.
"Vegetable scraps" may include the green portion of leeks, carrots, celery, onion scraps, shallots, etc. Avoid any strong flavored vegetables.
You can reduce the recipe easily. Just use at least 50% mushrooms to vegetables, and cover with an equal amount of liquid. For example: 2 cups mushroom bits, 2 cups vegetables, and 4 cups liquid.