Side Dish

Kitchen Basics: Mushroom Stock is for Side Dish.

Kitchen Basics: Mushroom Stock takes 10 minutes to prepare.

Kitchen Basics: Mushroom Stock takes 45 minutes to cook.

Kitchen Basics: Mushroom Stock makes 12 servings.

The ingredients for Kitchen Basics: Mushroom Stock are:

1 t canola oil
2 leeks, white and light green parts only, sliced
3.5 ounces shiitake mushrooms, chopped
8 ounces baby portabella mushrooms, chopped
3 medium carrots, grated
1 tablespoon white wine, tomato juice, or lemon juice
2 garlic cloves or 1 teaspoon grated ginger
1/2 teaspoon black peppercorns
3 sprigs fresh thyme
4 parsley stems
9 cups cold water

Here is how you make Kitchen Basics: Mushroom Stock:

Place a large saucepan over moderate heat. Add the oil to the hot pan, then add the leeks to the hot oil and sweat for 3 minutes. Add the mushrooms and sweat for 2 minutes. Add the carrots and cook until the vegetables are tender. Add your acid of choice (wine, lemon juice or tomato juice) to deglaze the pan. Stir in the acid with a wooden spoon, scraping the bottom to lift up any "fond" (crust) on the bottom of the pan.Add the remaining ingredients. Bring to a boil and reduce to a simmer for 40 minutes. Cool slightly and strain through a fine-mesh strainer. Cool completely if freezing.Makes 6 cups, 1/2 cup per serving

The nutritional information for Kitchen Basics: Mushroom Stock is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 37.4

• Total Fat: 0.4 g
• Cholesterol: 0.0 mg
• Sodium: 9.7 mg
• Total Carbs: 8.6 g
• Dietary Fiber: 4.3 g
• Protein: 3.2 g

The dietary needs meet for Kitchen Basics: Mushroom Stock is Vegan