MUSHROOM STOCK:

By Golfwidow7

Michael Symon

Ingredients

• 4 quarts water
• 1/2 bunch fresh thyme
• 1/4 cup dried shiitake or porcini mushrooms
• 1 cup fresh buttom or cremini mushrooms
• 1 onion (peeled, roughly chopped)
• 3 carrots (peeled, roughly chopped)
• 2 dried bay leaves
• 1 tablespoon whole black peppercorns
• 2 tablespoons Kosher salt

Preparation

Step 1

Add the water, thyme, mushrooms, onion, carrots, celery, bay leaves, peppercorns and salt to a large stock pot. Bring to a boil, reduce to simmer and cook for 30 minutes. Strain stock and allow to cool to room temperature. If not using stock right away, transfer to a freezer-safe container and hold in the freezer for up to a month.