A cremini mushroom stock is a dish that you were missing in your life. This stock is great to use whenever you are feeling down or sick, or simply when you want to brighten your day. You can switch up a couple of ingredients and make this stock something new every time.
This Cremini Mushroom Stock Is The Recipe To Make Today!
Why use cremini mushrooms?
The cremini mushroom is the mushroom in-between white button mushroom and the portobello mushroom. Because even if it is moderately mature, it still tastes earthy and fresh. This mushroom will also give your meals that umami flavor when you cook.
Aside from all of this, cremini mushrooms are also known for their health benefits. On one hand, they contain various healthy bacteria that can boost your digestion and immunity.
Cremini also contains beta-glucans and antioxidants, both of which are extremely helpful in improving your health. They can also protect against illnesses, like cancer, and chronic inflammation. Beta-glucans are also able to reduce cholesterol and blood sugar levels, so you are at less risk for things like diabetes and heart disease.
Finally, these mushrooms contain various B vitamins. These micronutrients are essential for the body and metabolic processes, including energy and cognitive health. Aside from these vitamins, cremini is also high in vitamin D, potassium, selenium, calcium, and more.
If you are unable to use cremini, any mushroom would be good, but you can also use portobello, maitake, or shiitake.
As for the other ingredients, go with white onions, leeks, carrots, parsnips, a fennel bulb, garlic, marjoram, parsley, peppercorn, and bay leaves.
You can also swap some of these if needed. Try using scallions, celery, turnips, spinach, cilantro, and allspice.
Enjoy this cremini mushroom stock fresh or save it for many days to use whenever you want.
Cremini Mushroom Stock
1 1/2 lb (680 g) cremini mushrooms
3 quarts (2.8 L) water
1 lb (454 g) leeks, chopped
1/2 lb (227 g) white onions, chopped
1 lb (227 g) parsnips, chopped
1 lb (227 g) carrots, chopped
1/2 small fennel bulb, chopped
1/2 garlic clove, unpeeled
3 tbsp grapeseed oil
1 tbsp dry vermouth (if available)
2 sprigs Marjoram
4 sprigs of flat-leaf parsley
12 black peppercorns
2 bay leaves
- Preheat oven to 375 F (191 C).
- Coat mushrooms, white onion, leeks, carrots, parsnips, fennel, and garlic with grapeseed oil in a large bowl.
- Layer the vegetable mixture in a two sheets pan.
- Roast them for 1 hour.
- Transfer the vegetable mixture to a medium stockpot.
- Add vermouth (if available), 2.8L water, marjoram, parsley, peppercorns, and bay leaves, and set the pot over medium heat.
- Slowly bring to a gentle boil.
- Lower heat to maintain a simmer and skim the surface as soon as scum appears.
- Cook for about 1 hour or until the vegetables are tender.
- Turn off the heat and let cool for 10 minutes.
- Separate the vegetables from the liquid with a fine-mesh strainer with cheesecloth.
- Put the liquid in a large container and discard all the solids.
- If you desire a more flavorful stock, heat back the strained stock over medium-low heat until the desired concentration is achieved.
- Season with salt to taste.
- Let cool and put them back into a covered container.
- Refrigerate for up to 2 days or freeze for longer storage.