Best Natural Spice Seasonings

Mushroom Stock and Recipe

Hi. I have noticed that you frequently suggest chicken stock in recipes and I thought your followers might be interested in a stock that I always have ready and that I use for infusing my favourite risotto's with a creamy mushroom flavour.

I also find it adds rich flavour in gravy for roast chicken, for my caponata recipe in place of vegetable stock and for a whole range of pasta dishes including the family favourite vegetable and mushroom pasta.

Recipe

Our recipe is roast 600g button or porcini mushrooms at 180c until browned and just beginning to soften, then place in a pot and add one large brown onion quartered, three finely chopped garlic cloves, two medium carrots chopped, two small celery sticks chopped, two bay leaves, six peppercorns and a teaspoon of ground thyme. Cover with water and simmer for one hour then strain. The stock can be frozen in small containers.

Francesca P. Leichhardt, Sydney