![Prosciutto-Parmesan Stock](https://static01.nyt.com/images/2015/01/18/magazine/18eat_stockmarket-slide-S6P7/18eat_stockmarket-slide-S6P7-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Mark Bittman's Mushroom Stock
![Mark Bittman's Mushroom Stock](https://static01.nyt.com/images/2015/01/18/magazine/18eat_stockmarket-slide-BTMN/18eat_stockmarket-slide-BTMN-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound button mushrooms, trimmed
- 3dried porcini
- Some onion, carrot or celery (optional)
Preparation
- Step 1
Toss a pound of trimmed button mushrooms and a few dried porcini into 6 cups water. It need not be more complicated than this, but adding some onion, carrot or celery makes it even better.
- Step 2
Bring to a boil, and simmer.
- Step 3
Strain the mushrooms out if you like, but make sure to use them for something.
Private Notes
Cooking Notes
Made some this afternoon as we were chilled and wet after cleaning gutters. Delicious just as it is served in a big mug.......................Grandpa and I loved it :)
The directions weren't clear, but the button mushrooms should be sliced as well as having the stems trimmed. This is nearly a mushroom "tea", but very satisfying. I added a few pinches of kosher salt,and a dash of dried thyme. I plan to augment vegetable broth with it as the base for a vegetarian French onion soup or some other vegetarian soup, to add an umami dimension.
I used this to make Melissa Clark’s easiest lentil soup. It was fantastic.
You can let the grit settle to the bottom of a bowl, and then slowly pour off the stock while leaving the grit behind.
Make risotto! Sauté more mushrooms with anything to top the risotto. I was also taught to save mushroom stems in the freezer over time, just keep adding stems to the same ziplock bag until you're ready to make your stock.
As vegetarians, we eat a lot of mushrooms (Umami). We freeze the stems and use that for stock
Make risotto! Sauté more mushrooms with anything to top the risotto. I was also taught to save mushroom stems in the freezer over time, just keep adding stems to the same ziplock bag until you're ready to make your stock.
This was fine, I was kind of underwhelmed, with basics like this I always expect them to be perfect and while this was edible, it was truly mediocre
I used this to make Melissa Clark’s easiest lentil soup. It was fantastic.
What, exactly, should one do with boiled mushrooms?
eat them
Nice quick broth to use in mushroom risotto. But reusing the dried mushrooms? Mine are full of grit.
You can let the grit settle to the bottom of a bowl, and then slowly pour off the stock while leaving the grit behind.
The directions weren't clear, but the button mushrooms should be sliced as well as having the stems trimmed. This is nearly a mushroom "tea", but very satisfying. I added a few pinches of kosher salt,and a dash of dried thyme. I plan to augment vegetable broth with it as the base for a vegetarian French onion soup or some other vegetarian soup, to add an umami dimension.
Made some this afternoon as we were chilled and wet after cleaning gutters. Delicious just as it is served in a big mug.......................Grandpa and I loved it :)
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