Mushroom Stock (I)

Let's Cook

1. Step 1.

   Heat in a Dutch oven over medium heat: 2 tablespoons olive oil

2. Step 2.

   Add: 1 small onion or large shallot, chopped; 1 small carrot, chopped

3. Step 3.

   Sauté until starting to brown, about 7 minutes. Add: 8 ounces mushrooms or mushroom scraps (if possible, use some flavorful mushrooms such as shiitakes), chopped

4. Step 4.

   Sauté until the mushrooms have softened and released their juices, about 5 minutes. Add: 1 tablespoon tomato paste

5. Step 5.

   Stir and allow a dark brown fond (or crust) to develop on the bottom of the pot. Add: ¼ cup dry red wine

6. Step 6.

   Scrape the browned bits off the bottom of the pot. Add: 12 cups water; (1 ounce dried mushrooms, such as shiitake or porcini)

7. Step 7.

   Simmer, partially covered, for 45 minutes. Strain, pressing the vegetables with a spoon to extract as much liquid as possible. Cool uncovered, then refrigerate covered for up to 4 days or freeze for up to 6 months.