Use this flavorful roasted mushroom stock on its own or as a base for Wild Mushroom Soup (see recipe) from Peter Berley of the Natural Gourmet Institute.
Serves: 4
Prep time: 5 minutes
Cook time: 1 hour, 30 minutes
Ingredients
- 2lb button mushrooms (quartered)
- 1 medium onion (chopped)
- 4 cloves garlic (peeled and left whole)
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon sea salt
- 6 cups cold, filtered water
- 3-4 pieces fresh thyme
- freshly ground black pepper
Directions
Preheat oven to 350F.
Combine the mushrooms, onion, garlic, oil and salt in a large bowl. Spread the mixture on 2 baking pans and roast 35-45 minutes until deep brown and caramelized.
Transfer the mushrooms to a sauce pan and add the water and thyme. Simmer for 40 minutes. Strain the liquid into a clean pan, pressing down hard on the mushrooms to extract as much liquid as possible.
Boil the mushroom broth until it has reduced to 3 cups. Season with pepper.
See Also
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