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Quick Mushroom Stem Stock

I usually have a couple of cups of thick mushroom stems, especially from the maitake. I throw them into a pot, cover with water, and add whatever…a quarter of an onion, garlic, a piece of lemon, thyme or whatever fresh herbs I have on hand, a bay leaf and a few peppercorns. Boil until the water is strongly flavored with mushroom. Usually I can strain off that stock and refrigerate it, then add more water and boil the mushroom stems a second time…I usually get about a pint of good strong stock out of the above pickling recipe. So worth doing and so easy!