Mushroom Stock

Shiitake mushrooms add a rich, bold flavor and also provide a variety of beneficial phytonutrients. Be careful not to overcook this stock.

Serves: 8Hands-on: 10 minutesTotal: 8 hours 10 minutesDifficulty: Easy


Serves: 8

Ingredients

  • 1 quart water
  • 12 oz. white mushrooms
  • 6 sprigs parsley (with leaves)
  • 1 large onion, sliced
  • 1 leek (white part only), sliced
  • 1 stalk celery, sliced
  • 2 oz. dried shiitake mushrooms
  • 1 Tbsp. minced garlic
  • 1½ tsp. black peppercorns
  • ¾ tsp. dried sage
  • ¾ tsp. dried thyme

Directions

  • Combine all the ingredients except fresh thyme in a 6-quart slow cooker; cover and cook on low for 6–8 hours.
  • Strain, discarding solids. Stock will keep in the refrigerator for 1–2 weeks.