Roasted Mushroom Stock and Demi-Glace
By Amanda Powers
You cannot go wrong with this versatile, flavorful mushroom stock. Use it for making gravies, sauces, and hearty soups. Continue to reduce for an hour or two and you'll enjoy a rich demi-glace.
The stock can then be stored in airtight containers or sealable freezer bags in the refrigerator for up to 1 week or frozen for up to 6 months.
Roasted Mushroom Stock and Demi-Glace Recipe
By Stocks and Broths
Servings:
2 quarts
Ingredients
- 1 ½ pounds fresh mushrooms, such as button, cremini, or shiitake (10 to 12 cups) 1/2 ounce dried shiitake and/or porcini mushrooms (about ½cup)
- 1 celery stalk, roughly chopped
- 1 medium carrot, roughly chopped
- 1 small onion, roughly chopped
- 1 leek, white and light green parts only, cleaned and roughly chopped
- 1/2 head garlic, separated into cloves
- 3 tablespoons olive oil
- ¼ cup double-concentrated tomato paste
- 1 gallon cold water
- 3 or 4 peppercorns
- 2 or 3 fresh thyme sprigs
- 3 or 4 bay leaves
- 1cup·red wine
Instructions
- Preheat the oven to 375 degrees F
- In a large bowl, combine the fresh mushrooms, dried mushrooms, celery, carrot, onion, leek, garlic, and olive oil. Toss until well coated and spread out the vegetables on a nonstick baking sheet. Roast for 20 minutes. Remove from the oven, stir in the tomato paste to coat the vegetables, and continue to roast for another 30 minutes, or until all are nicely caramelized.
- Fill a large pot with the water and add the peppercorns, thyme sprigs, and bay leaves. Add the roasted vegetables, then add the red wine to the pan drippings, stir to deglaze, and scrape the pan drippings into the pot.
- Bring this all to a low simmer over medium-high heat. Turn the heat to medium-low and continue to simmer, skimming off any foam that comes to the top, for 1 ½ to 2 hours, or until the liquid has reduced by half or to about 2 quarts. Strain and cool.