Wild Mushroom Stock

Ingredients

• ½ cup olive oil
• 4 quarts wild mushrooms, coarsely chopped
• 4 quarts white mushrooms, coarsely chopped
• 3 heads garlic, halved
• 4 cups chopped onion
• 4 cups chopped celery
• 1 ½ cups moderately packed flat-leaf Italian parsley (including stems)
• 6 sprigs thyme
• 1 tablespoon black peppercorns

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    41 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 1 gram protein; 12 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 quarts

Preparation

1. Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering. Add the mushrooms and cook, stirring often, until they soften and release their liquid. Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.
2. Add the garlic and cook until it begins to soften, about 3 minutes. Add the onions and celery and reduce the heat to medium. Sauté until the vegetables are tender, about 5 minutes.
3. Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover). Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl. Cool, cover and refrigerate; may be frozen for up to 3 months.

1 hour, 45 minutes