Easy Homemade Mushroom Stock
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: makes 1 litre
Ingredients
  • 1 punnet (approx 200 g) brown mushroom – I’m using a mix of Portobello + oyster
  • 5 pcs dried porcini mushroom (optional) – soak in a little water
  • 1 large carrot – cut into chunks
  • 1 large yellow onion – cut into chunks
  • 3 cloves garlic – peeled and smashed
  • 1 bay leaf
  • 6 cups (1.5 ltr) water
  • 1 ½ tsp salt
  • Black pepper to taste
  • 1 tbsp cooking oil
Instructions
  1. Cut the mushroom into quarters.
  2. In a large pot, add in cooking oil and sauté onion, carrots and garlic until fragrant.
  3. Add in mushroom and bay leaf and toss well.
  4. Pour in water and season with salt and pepper.
  5. Bring to boil, cover and simmer for 45 mins.
  6. Strain the stock and it is ready to use.
  7. To freeze, pour stock into freezable air-tight container and store in freezer for up to 3 months.
Recipe by Bear Naked Food at https://www.bearnakedfood.com/2017/09/27/easy-homemade-mushroom-stock/