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Mushroom Vegetable Stock<\/p>\nMushroom Vegetable Stock<\/p>\n
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4 quarts (4 L) water<\/p>\n
8 large dried shiitake mushrooms<\/p>\n
2 cups (500 mL) whole button mushrooms<\/p>\n
1 cup (250 mL) peeled and chopped onions<\/p>\n
1 cup (250 mL) peeled and chopped carrots<\/p>\n
1 cup (250 mL) chopped celery<\/p>\n
4 garlic cloves<\/p>\n
1 Tbsp (15 mL) chopped fresh rosemary<\/p>\n
1 Tbsp (15 mL) chopped fresh sage<\/p>\n
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Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a container and remove the shiitake mushrooms. 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.) Place the container on a wire rack and let stock cool until room temperature, then refrigerate in a covered container. Keeps for 3\u2013 4 days in the fridge or for up to 3 months when frozen.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom Vegetable Stock 4 quarts (4 L) water 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 Tbsp (15 mL) chopped fresh rosemary 1 Tbsp (15 mL) chopped fresh sage Bring to a boil, reduce heat, and simmer uncovered for 1 hour. Strain the stock into a container and…<\/p>\n