Mushroom Stock (Andrew Weil, MD)
By Hklbrries
Stock used in restaurants is usually made with chicken, but we serve so many vegetarian dishes that we needed something different for our sauces and soups. Shiitake mushrooms impart a savory essence; you'll never miss the meat. Keep in the fridge for a week or in the freezer for a month.
Read more: http://www.prevention.com/food/cook/andrew-weil-true-food-kitchen-and-healing-recipes?page=2#ixzz2E9TDAAoc
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Ingredients
- 2 ribs celery
- 1 medium onion
- 2 oz dried shiitake mushrooms
- 2 1/2 quarts water
- 1/2 cup low-sodium soy sauce
- Pour stock through fine-mesh strainer, discard solids, and let cool.
Details
Servings 2
Adapted from prevention.com
Preparation
Step 1
Chop celery and onion and put in large pot with mushrooms and water.
Bring to a simmer over medium-high heat.
Reduce heat and simmer 20 minutes.
Turn off heat, cover, and let stock steep 20 minutes.
Add soy sauce.
Pour stock through fine-mesh strainer, discard solids, and let cool.
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