Roasted Mushroom Stock and Demi-Glace
At our spore front, we carry many cookbooks but no one book is more popular than Krista Town's Mushroom Gastronomy: The Art of Cooking with Mushrooms. In it, you can find recipes for all sorts of wild foraged and cultivated mushrooms. We figured, why reinvent the wheel when we can just pass along some of Krista Town's brilliance in the form of a mushroom stock.
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. A top notch mushroom stock is what I see in every Chef's kitchen and is a great way to preserve food when you have too many mushrooms. Bu then again, can you ever really have too many mushrooms?
Happy Thanksgiving Friends
Roasted Mushroom Stock and Demi-Glace Recipe
By Krista TownsIngredients
- 1 ½ pounds fresh mushrooms; such as cremini, oyster, chestnut and/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.
