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 [1]).