Mushroom Stock
Makes 2 quarts
This full-bodied stock is the secret ingredient to Greens’s mushroom soups and sauces. Because it has a darker color and a strong flavor, it’s best for mushroom-based dishes and hearty recipes.
- 1 large yellow onion, sliced
- 1 leek top, chopped
- 2 medium carrots, chopped
- ½ lb. white mushrooms, sliced
- 1 oz. dried shiitake mushrooms
- 4 cloves garlic, smashed, skins left on
- 6 sprigs parsley
- 2 sprigs fresh thyme
- 2 sprigs fresh oregano or marjoram
- 1 bay leaf
- 1 tsp. salt
- ½ tsp. black peppercorns
at a glance
