With a hefty bounty of autumn chanterelles I love turning these prized fungi’s into a wild mushroom Stock. There’s so much you can use it for, Risotto, Soup, or just a warm drink on a winter day.
“I’d use this on cereal!”
-overly stoked idiot
What is Stock?
If you have the time and truly love to cook, making stock can be a lot of fun. It is one of my favorite things to do when I get off the road from a job.
I’ll turn the music up, throw a stock on the stove, have a ballgame on in the background, and just play with my french bulldogs. It’s a total guilt free lounge around the house actively.
So what is stock? Basically, a cooking stock is the liquid that you get from simmering together a combination of water, vegetables, herbs, and animal parts.
There’s all kinds of stocks. Chicken bones are used for chicken stock, crab carcasses for shellfish stock, and in this case, a bunch of wild mushrooms for mushroom stock.
Making stock is pretty simple, but taking the time to make your own will take whatever dish your cooking to the next level. It’s worth it, doing it will separate you from the basic B’s!
WILD MUSHROOM STOCK
Ingredients for Mushroom stock?
Grab the normal stock players, a couple pounds of shrooms, and we got party!
- ONIONS: Red, yellow, white they all work fine. I like to use yellow because the longer you cook them the sweeter they get.
- CELERY: Grab a couple stalks of celery and roughly chop them.
- CARROTS: Three to four peeled and roughly chopped carrots will do.
- HERBS: I like flat leaf, or Italian parsley, some thyme and a few bay leaves.
- PEPPERCORN: Along with the herbs, toss a small handful of whole black peppercorns.
- MUSHROOMS: Dealers choice with the shrooms. Since Frankie and I usually forge more mushrooms than we can eat, we use a big batch of them for this stock.
What kind of recipes call for Wild Mushroom Stock?
Well I’m glad you asked! Just so happens I have a few recipes that call for this delicious nectar of the gods.
Risotto requires a lot of stock, and the slow cooked rice will soak up all of that stock flavor. So you can imagine how good using mushroom stock in this Chanterelle and Sage Risotto Recipe works.
Soups are another obvious dish that can require a lot of stock. This mushroom stock is definitely utilized in this creamy Corn and Mushroom Soup Recipe.
The possibilities are endless, get out into the kitchen and experiment!
How to Make Wild Mushroom Stock
Follow these steps to make wild mushroom stock.
Step 1: Sweat the Shrooms
Heat olive oil in a large stockpot over high heat. Add the mushrooms and cook until they release their liquids. Stirring often continue to cook until the mushroom liquid evaporates and the shrooms begin to brown.
If the mushrooms are super fresh and moist, this can take up to 40 minutes.
Step 2: Simmer the Shrooms
Turn heat down to medium and add the onions, garlic, celery, and carrots. Sauté veggies until they are tender. Add the herbs, peppercorns, and enough water to cover everything by a few inches. 6-7 quarts.
Simmer and reduce by a 1/3. Around 2 hours
Step 3: Strain the Shrooms
Strain through a fine mesh sieve into another pot, pushing on the mushrooms to extract as much juice as possible.
Cool, and transfer to air tight storage containers. Refrigerate or Freeze.
How do I store my Wild Mushroom Stock?
Once you’re done cooking your stock, strain it through a fine-mesh sieve, discard the solids and cool to room temperature. Then transfer your stock to containers.
I like to store my wild mushroom stock in big mason jars. I’ll keep one in the fridge to use within a week, and then I’ll freeze the rest. Just remember to leave room for the stock to expand when it Freezes. Otherwise you’ll end up with shards of glass in your freezer. This has DEFINITELY never happened to me…
Another fun way to store stock is to use ice cube trays. Sometimes you just need a little flavor blast for dish. This is a great way to not have to de thaw an entire jar if you only need a little bit of stock.
Frozen, stock should still taste good for up to 3-4 months.
Wild Mushroom Stock
Difficulty: Easy4
servings10
minutes2
hoursIngredients
2lbs Chanterelle mushrooms – roughly chopped or preferred mushrooms
2 yellow onions – chopped
4 carrots – peeled and chopped
4 stalks celery – chopped
2 Tbsp black peppercorns
1/2 bunch parsley
6 sprigs fresh thyme
2 Tbsp olive oil
Directions
- Heat olive oil in a large stockpot over high heat. Add the mushrooms and cook until they release their liquids.
- Stirring often continue to cook until the mushroom liquid evaporates and the shrooms begin to brown. If the mushrooms are super fresh and moist, this can take up to 40 minutes.
- Turn heat down to medium and add the onions, garlic, celery, and carrots. Sauté veggies until they are tender.
- Add the herbs, peppercorns, and enough water to cover everything by a few inches. 6-7 quarts.
- Simmer and reduce by a 1/3. Around 2 hours
- Strain through a fine mesh sieve into another pot, pushing on the mushrooms to extract as much juice as possible.
- Cool, and transfer to air tight storage containers. Refrigerate or Freeze.
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PDX Shrooms
If you are in Portland and are looking for a fantastic place to get some hard to find mushrooms. Check out Bridgetown Mushrooms. They offer all kinds of great things like hard to find mushrooms, mushroom tinctures, and grow bags.
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I’ve tried a lot of chanterelle stock recipes and this one is the best I’ve found- thank you for sharing!!
Hey thanks Hana! Glad you enjoyed it