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Mushroom Stock
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Parmesan Mushroom Stock

Keyword how to, stock, vegetarian
Total Time 1 hour 9 minutes
Author thedishnextdoor

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.