Mushroom Bacon Stock

 

4 quarts (4 L) water

1 lb (450 g) slab smoked bacon (or smoked ham hock)

8 large dried shiitake mushrooms

2 cups (500 mL) whole button mushrooms

1 cup (250 mL) peeled and chopped onions

1 cup (250 mL) peeled and chopped carrots

1 cup (250 mL) chopped celery

4 garlic cloves

1 T. (15 mL) chopped fresh rosemary

1 T. (15 mL) chopped fresh sage

 

Chill the stock after straining and you can skim any fat off the top of the cooled stock. In a large stockpot, combine all the ingredients. Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a large container, then remove the shiitake mushrooms and bacon slab. Discard the rest of the vegetables and the herbs. Cut the stems off the shiitakes and discard. (The shiitake caps can be used in a stir-fry or stew, or may be sliced thinly and returned to the broth. The bacon can be sliced and added to many recipes.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container.