Who says a white mushroom stock has to be boring? This recipe is delicious, simple, yet so very useful. Your future meals will likely contain a little bit of this stock every time. Instead of letting your white button mushrooms go to waste, why not make something delicious and useful with them?
This White Mushroom Stock Is The Perfect Meal Starter!
This recipe calls for white button mushrooms, which are the most common type of commercial mushroom. However, you can use other types that you like. Other mushrooms to include in your stock are cremini, portobello, shiitake, porcini, or maitake. You can even mix and match as you want.
Other ingredients that make this stock more flavorful and nutritious include onions, carrots, garlic, thyme, rosemary, bay leaf, peppercorns, Marsala wine, and water. You can skip the wine if you would like and try something like apple cider or red wine vinegar.
You can also substitute some of these for other ingredients. Try using parsnips, turnips, celery, leeks, scallions, basil, parsley, cumin, Italian seasoning, and cayenne pepper.
If you want to make your white button stock more flavorful, allow the herbs and spices to stay in the liquid for a long time. You should then remove all the solids, but the stock will have a powerful aroma and flavor.
No matter if you like stock or not, this recipe is very good for you. Mushrooms contain tons of nutrients, including B vitamins, vitamin D, potassium, magnesium, selenium, and zinc. You can also obtain many antioxidants and anti-inflammatory agents, which help prevent chronic illness and cell damage.
Overall, drinking stock is also an efficient way to maintain hydration and replenish electrolytes after illness or prolonged exercise.
Prepare your white mushroom stock today and save it for plenty of recipes for days to come or as a treat when you are feeling hungry or thirsty.
White Mushroom Stock
1 lb (454 g) white mushroom, chopped
2 quarts (1.9 L) water
1/2 cup (118 ml) Marsala
3 tbsp extra-virgin olive oil
2 medium carrots, chopped
1 celery rib, chopped
1 large onion, chopped
4 cloves garlic, chopped
1 thyme sprig
1 rosemary sprig
1 bay leaf
1/2 tsp whole black peppercorns
- Heat oil in a pot.
- Add mushrooms, onions, carrots, celery, garlic, thyme, rosemary, bay leaf, and peppercorns.
- Cook over high heat for about 15 minutes until vegetables are soft.
- Add Marsala and cook for another 5 minutes until evaporated.
- Add water and bring to boil.
- Simmer for about 2 hours over moderate heat until the liquid is reduced to 6 cups.
- Strain stock.
- Put the stock in a suitable container.