Porcini Mushroom Stock

By á-7687

Ingredients

• 1 oz dried porcini mushrooms, rinsed briefly under cool rounning water to rid of grit or sand
• 1 1/2 T olive oil
• 1 large onion (abould 1 lb), peeled, stemmed and cut into 1/2 inch thick slices
• 2 shallots (about 3 oz), peeled, stemmed and cut into 1/2 inch thick slices
• 1 small carrot (about 2 oz), cut into 1/2 inch thick slices
• 2 celery ribs (about 3 oz), cut into 1/2 inch thick slices
• Salf, for seasoning
• 2 sprigs fresh thyme
• 9 cups water or chikn stock or low-sodium chicken broth
• 1/2 pould shiitake mushrooms, stems removed from tops, both reserved serpartely

Preparation

Step 1

1) Place the porcini mushrooms in a fine sieve and submerge in warm water. Let sit for 5 minutes; they will plump up. Strain and set aside unit ready to use.

2) heat the olive oil in a large stock pot over medium-high heat. Add the onion, shallots, carrot, and celery, and stir to mix well. Add about 3 pinches of salt and cook, stirring, uinti the vegetables soften, about 5 minutes. Add the thyme, water, porcinis, and shiitake stems and bring to a high simmer over medium-high heat.

3) Immediately reduce the heat to a gentle simmer over medium-low heat and contine to cook until the liquid reduces slightlyt and the stock is flavorful, about 45 minutes. Remove the porcinis and reserve for cooking. Strain the stock and discard the solids.

Yield: b cups tock
*Save the shiitake tops for later use in the risott.