Parmesan Mushroom Stock

With only a few ingredients, this beautiful parmesan mushroom stock is rich in flavor and easy to make in advance.

I can’t emphasize enough how convenient is it to make your own homemade stock. It’s seriously the best thing. I can’t count the number of times I made a last minute recipe that called for stock and I forgot to buy it. But then I remember all I need to do is take a premeasured bag from the freezer and it’s problem solved. Water is the best substitution, but if you have the time to make and use your own homemade version, it’s completely worth it.

I have a slow cooker stock recipe here that is more commonly used for recipes. It’s very simple to make, along with being convenient to make during the work week. But if you are a vegetarian, or are looking for a stock containing different, yet subtle flavors to enhance a dish, this parmesan mushroom stock is amazing to use. And adding a parmesan rind creates a more brothy and “meaty’ flavor.

This parmesan mushroom stock can turn a tempting dish into a stunning one, in both color and taste. It can be used for pastas, soups, and risottos. It can even be used for ramen dishes, sauces, or a pot of wild rice and chicken. Another great use for this recipe is wonton soup with chili oil, or chicken pot pie. It’s so delicious, and I love that the mushrooms used to make the stock can be reused again for another meal.

If you are interested in testing out using truffle as a household ingredient, I recommend starting with a truffle seasoning. It’s inexpensive yet still gives that gourmet quality to your dishes. This is the seasoning I prefer to use and provided the link here.

For the mushrooms, you can used a variety of your choice. Whether it’s one style mushrooms or a mix of them, use what is available at your local market. There may be a blend already pre-packaged on the store shelf in the produce section that works great too.

Parmesan Mushroom Stock

thedishnextdoor

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Total Time 1 hour hr 9 minutes mins

Ingredients

  

• 8 oz. fresh or dried arrangement of mushrooms Such as porcini, clamshells, maitake, trumpet, royale, oyster, velvet pioppini, forest nameko, ect.
• 6 cups water
• 1 cup veggie scraps (optional)
• 1 small parmesan rind
• 1 bay leaf
• 1 sprig fresh thyme (or 1 tsp. dried)
• 1 tsp. whole peppercorn (black or rainbow peppercorn)
• ½ tsp. truffle seasoning (optional: I have a link below for the brand I use)
• Salt (Sea salt or kosher)

Instructions

 

• In a medium pot, combine the mushrooms, water, veggie scraps, parmesan rind, bay leaf, thyme, and peppercorn together. Bring the ingredients to a boil over medium-heat.
• Once boiling, reduce the heat to low. Stir in the truffle seasoning.
• Simmer for 1 hour, stirring occasionally.
• Remove from heat and season with salt. It's important to wait until the end to salt because if added before, the water will evaporate and your stock could come out overly salty.
• Allow to cool completely before straining. The stock can be stored in the fridge for up to a week or frozen for up to 6 months.

Keyword how to, stock, vegetarian