Recipe: Roasted Mushroom Broth

ROASTED MUSHROOM BROTH

"Roasting strengthens the flavor of mushrooms, amplifying the savory and almost meaty base notes that can give soups a unique foundational richness. Those savory flavors serve as a good match for meat and whole grains. Use this broth as a base for mushroom soups and stews or in risottos and pilafs. Using a wide variety of mushrooms will improve this broth's flavor and complexity. You don't need to take the peel off the onion, as it produces a lovely color - just split the onion in half and drop it in the pot."



3⁄4 pound mixed mushrooms or mushroom stems, chopped into 1⁄2-inch pieces
1 yellow onion, skin on and halved crosswise
3 cloves garlic, smashed
1 tablespoon olive oil
2 quarts cold water or chicken bone broth
1⁄4 cup dry white wine
6 sprigs thyme

Preheat the oven to 425 degrees F.

Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.

Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.

Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly.

Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternatively, you can freeze the broth for up to 6 months, making sure to allow plenty of headspace if you're using glass jars.

Makes about 2 quarts, ready in 60 to 65 minutes
Source: Broth and Stock From The Nourished Kitchen: Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them by Jennifer McGruther. (Ten Speed Press, May 2016; $18/paperback; ISBN: 978-1607749318)