Simple Mushroom Stock

Simple Mushroom Stock
14th September, 2020

Quick and simple mushroom stock made from left over mushroom stalks, veggie trimmings,a few herbs and some water. Keep and freeze down mushroom stalks and veg trimmings such as carrot peel, the green bit of leeks you dont use etc until you've got about 100g of each

This will last a week in your fridge and is a great stock to use in risotto.

Ingredients

100g Mushroom stalks

100g Carrot peelings

100g Green veg trimmings (leeks etc)

1 Garlic clove (crushed)

1 tsp dried Herbs (Mixed, Herb de Provence etc)

1 litre water

Black pepper corn - crushed

Method

Add a litre of water to a saucepan you can cover and then throw in your mushroom stalks, veggie trimmings and then some herbs. Add a crushed clove of garlic,a few cracks of black pepper and then bring to the boil

Cover the pan and keep at a medium boil for 30 minutes.

Then take the lid off and simmer for another 20 minutes

Take off the heat and let cool before passing through a sieve and squashing the liquid out of the mushrooms.