A porcini mushroom stock is a great way to use some of your favorite mushrooms. Porcini mushrooms are delicious but also complex. You can use these mushrooms in all sorts of recipes, like pasta, sauces, soups, and rice. However, porcini mushrooms are also great for making your favorite stock.
Use Your Favorite Mushroom With This Porcini Mushroom Stock
Most people choose porcini mushrooms because they have a meaty and earthy flavor, which adds complexity to many dishes. In this case, these fungi are perfect for making a rich stock that you can use later for sauces, soups, stews, and more.
Although the recipe calls for dried porcini mushrooms, you can always use fresh. However, it might be cheaper and easier to buy dry porcini. If you want, combine them with other types of mushrooms, such as cremini, portobello, maitake, and shiitake.
As with any other stock, having some vegetables that add flavor and nutrients is always a good idea. For this stock, we suggest you use carrots, onion, parsnips, celery, Swiss chard, bay leaf, thyme, and parsley.
You can substitute some of these with other vegetables like turnips, leeks, spinach, green onions, and more.
As for the herbs, try using oregano, cilantro, basil, and bay laurel. You can also add spices if you want, such as ginger, cumin, allspice, cinnamon, or garlic powder.
If you want to add umami to your stock, consider using things like soy sauce or miso. However, keep in mind that these ingredients will also change how long your stock can last.
We suggest you make this delicious porcini mushroom stock, let it cool down, and store it for days to come. It will become a staple and basis for many dishes that your family loves. Plus, if you are feeling under the weather, there is nothing like a cup of warm stock to make you feel better.
Porcini Mushroom Stock
4 oz (113 g) dried porcini mushrooms
3 1/2 quarts (3.3 L) water
2 tbsp olive oil
1 large onion, chopped
2 tbsp unsalted butter
2 parsnips, chopped
2 large carrots, chopped
1 bunch red or green Swiss chard, cut into 1 inch
1 dried bay leaf
2 stalks celery. chopped
sprigs flat-leaf parsley
- Boil 4 cups of water in a pot.
- Place dried mushrooms in a medium, heat-proof bowl.
- Pour in boiling water over the mushrooms and let them stand for about 20 minutes until soft.
- Use a fine sieve to strain the liquid into another bowl. Reserve mushrooms and liquid into different containers and set aside.
- Heat butter and oil in a medium stockpot over medium heat.
- Stir in onion for 20 minutes until caramelized.
- Add the reserved mushrooms, carrots, parsnips, and celery.
- Cook them for another 20 minutes until soft and fragrant.
- Stir the Swiss chard into the vegetable mixture in the pot.
- Add 3.3 L of water, reserved mushroom liquid, bay leaf, thyme, and parsley.
- Cover the pot and bring it to a boil.
- Uncover, reduce the heat and simmer for about 1 hour.
- Strain the mixture through a fine sieve.
- Discard the solids and store the liquid in an airtight container.