Recipe: Mushroom Stock (using dried mushrooms)

MUSHROOM STOCK

"Dried mushrooms make a rich, soulful, extravagant vegetable stock. Use mushroom stock in soups, stews, and other dishes where an earthy flavor is desired."

1 1/2 tablespoons olive oil
1 large onion, finely chopped
2 leeks, trimmed, washed, finely chopped
3 stalks celery, finely chopped
8 garlic cloves, finely chopped
3/4 cup dried shiitake mushrooms, boletus, or other exotic mushrooms (1 1/2 ounces)
FOR THE BOUQUET GARNI:
2 bay leaves
2 sprigs fresh thyme, or 1/2 teaspoon dried thyme
4 sprigs flat leaf parsley, or 12 parsley sprigs
2 allspice berries
1 clove
10 peppercorns
FOR THE STOCK:
10 to 12 cups water
Freshly ground black pepper
Sea salt, or soy sauce

Heat the oil in a large saucepan. Add the onions, leeks, celery, and garlic and lightly brown over medium heat.

Add the mushrooms, bouquet garni, water and pepper. Simmer the stock, uncovered, for 1 1/2 hours, or until richly flavored, adding water as necessary to keep the vegetables covered. Season to taste with salt or soy sauce and pepper. (Alternatively, the stock can be cooked in a pressure cooker for 15 minutes.)

Strain the stock, pressing with the back of a spoon to extract as much liquid as possible from the mushrooms. Cool the stock to room temperature, then refrigerate or freeze it. (Refrigerated stock will keep 3 to 4 days; frozen it will keep for 6 months.)

Makes about 5 cups
Source: High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen