Porcini Stock

Ease of Preparation: Easy
Yield: 3 quarts/liters stock

Ingredients:

• ½ pound (227 g) cremini mushrooms, chopped
• ½ pound (227 g) button mushrooms, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 1 large onion, chopped
• 1 tablespoon (15 ml) vegetable oil
• 2 tablespoons (30 ml) tomato paste
• 1 pound (454 g) dried porcini mushrooms
• 1 tablespoon (15 ml) tamari
• 4 quarts (4 L) water

Method:

Preheat oven to 425 F (220 C).

In a large mixing bowl, combine cremini and button mushrooms, carrot, celery, onions, oil, and tomato paste and mix until coated.

Lay out flat on a sheet tray and roast for 20-25 minutes or until golden brown.

In a large pot, combine dried porcinis, roasted vegetables, tamari, and water and bring to a simmer.

Simmer for 1 hour, until reduced by one quarter.

Process the stock in a blender until smooth.

Strain through a sieve and use for a sauce with Portobello Steak (see recipe).