This recipe is useful when cooking for vegetarian menus. It gives a rich color and taste to replace beef stock.
3 pounds cremini mushrooms or other varieties, washed and quartered (Note, cremini and dark colored mushrooms give the richest color to the stock)
- 3 gallons cold water
Place mushrooms in large stock pot with cold water; bring to a simmer and cook for 2 hours; strain and reduce liquid to 1 gallon – reserve.
Note: stock may be thickened if needed for use as a sauce – 1 ½ teaspoon cornstarch per cup and would require seasoning (salt, coriander) as well.