Mushroom Stock II is a modern British recipe for a classic vegetarian mushroom stock made from a blend of dried mushrooms and wild mushroom trimmings. The full recipe is presented here and I hope you enjoy this classic British version of: Mushroom Stock II.
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Mushroom stock is full of umami flavours and is one of the basic stocks that should be in every cook’s repertoire. I usually make this with a blend of dried and wild mushrooms and enhance it with powdered dried mushrooms. I usually save my mushroom trimmings and more inedible parts of mushrooms (like honey fungus stipes [stems]) to make the stock but you can use cultivated mushrooms like chestnut, enoki, shiitake and oyster which will work just as well. Once you’ve prepared the stock, don’t discard the edible parts of any mushrooms as they can be used in other recipes. For the dried mushrooms I usually add ceps and chanterelles but shiitakes are always good for the umami they bring to the dish.
Ingredients:
30g dried mushrooms (include shiitake for the umami)
100g mixed wild mushrooms or mushroom trimmings
2 bay leaves
1 tsp allspice berries
2 tsp black peppercorns
2 tbsp fresh rosemary leaves
2 tsp dried sage (use 2 tbsp if using fresh sage)
1 tbsp fresh thyme
1l water
½ tsp sea salt
Method:
Combine all the ingredients for the stock in a large saucepan.
Bring to a boil over medium heat. Reduce to a simmer, cover the pan with a tight-fitting lid and let the stock cook undisturbed for at least 60 minutes (and up to 2 hours).
Turn off the heat, strain through a fine-meshed sieve and use wherever a recipe calls for mushroom or vegetable stock. This is also great used as a base for risotto.
To make mushroom gravy, melt 60g butter or add 4 tbsp oil to a pan. Scatter over 3 tbsp plain flour and mix to a rough. Cook, stirring for 2 minutes until the roux is coloured then take off the heat and whisk in the mushroom stock. Return to the heat and cook, whisking until thickened to your liking.
