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Prep time
15 minutes
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Cook time
3 hours
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makes
5 cups
Author Notes
I use this rich vegetarian based stock for soups, stews, risottos and gravy. —ChezUs
Ingredients
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3 tablespoons
olive oil
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4 ounces
shiitake mushrooms, cleaned and cut into quarters
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8 ounces
cremini mushrooms, cleaned and cut into quarters
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,50 ounces
dried porcini mushrooms, soak in 1 cup of warm water for 20 minutes
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1
yellow onion, skin removed, cut into quarters
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1
large celery stalk, cut into pieces
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1
large carrot, cut into pieces
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3/4 tablespoon
tomato paste
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1 tablespoon
white miso
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1
bay leave
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6
sprigs fresh thyme
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7 cups
water
Directions
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Preheat the oven to 425.
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Place the shiitake mushrooms, onion, celery, carrot, and 2 tablespoons of olive oil into a large dutch oven. Stir to combine. Roast for 45 minutes, stirring every 15 minutes. DO NOT LET anything burn. If this starts to happen the oven may be too hot, lower the heat. Everything should be caramelized and very fragrant.
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Remove from the oven and place onto the stovetop over medium-low heat.
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Add the cremini mushrooms to the dutch oven and pour the remaining 1 tablespoon of olive into the mixture and stir to mix. Cook over low heat until caramelized; about 15 minutes. Stir often to prevent burning or sticking.
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Add the tomato paste and miso, stir to mix. Pour in the dried mushrooms along with the water they soaked in. Add the bay leave, thyme, and 7 cups of water and stir. Simmer over low heat for 1 1/2 hours.
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Season with salt and pepper. Use as you would any other stock.
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