½lb(200g) mushroomsroughly chopped (I used shiitake and button mushrooms)
1oz(15g) dried shiitake or porcini mushrooms
3clovesgarlic smashed lightlyskins left on
4black peppercornsor ½ teaspoon ground black pepper
6cups(1 ½ litres) water
Heat the oil in a large pot, then add the carrots and onion. Cook over a high heat until it begins to brown, about 5 minutes. Ensure that it browns a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet. Also, don’t get it too dark or it will have a bitter taste.
Stir in the tomato puree/paste and cook for 2 minutes to caramelise.
Stir in all the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes. Skim any scum that appears on the surface.
Place a fine mesh sieve over a large bowl and strain the mushroom stock into it. Discard the solids from the sieve.
Add the mushroom stock back to the pan and simmer for a further 15 minutes to concentrate the flavors.
Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.
Ensure that the onions and carrots brown a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet. Also, don’t get it too dark or it will have a bitter taste.You'll need to find a balance of cooking the vegetables so they brown but not burn. This will help ensure that the broth is the correct flavor and not bitter. Adjust the heat as necessary.Mushroom stock should be simmered for a minimum of 15 minutes or up to 1 hour.Make sure the stock is cooled before storing it in the fridge or freezer.Dried mushrooms aren't an everyday ingredient and can be left out, but they really add a wonderful depth of flavor. You can find them in Whole Foods, Trader Joe's and larger grocery stores.Serving SuggestionsUse it to make a pot of Lentil Stew.Use it in the base of Mushroom Vegan Ramen.A great way to add flavor when making Mushroom Gravy.Season it with salt and pepper and sip in your favorite mug on a cold day as a nourishing mushroom broth.VariationsAdd a kick of spice by adding a pinch of cayenne pepper or dried chili flakes to the seasonings.Add in some fresh sage for a more intense herbed flavor.If you don't want to cook the mushrooms and vegetables in a stock pot, roast them in a 375F oven until browned correctly.For a salty flavor and a dose of minerals, add dulse or kombu to the broth while it's simmering.