Sunday, October 4, 2009

Not your standard mushroom stock


At first I was intimidated by the Alinea cookbook recipes. Then I thought it couldn't be true. After all, Ultra Tex 3 can only belong to food in science fiction. But the more I read the book, the more I realized there was no need to make these recipes as is. Most recipes in the Alinea cookbook come with sub recipes that hide gems like vanilla pudding and cheese sauce. Or in this case, mushroom stock.

The last time I made vegetable stock from a cookbook, it made me decide stock making wasn't worth the effort. This time, the Alinea recipe has sworn me off stock cubes forever. It's such a simple recipe. Chop half a pack of mushroom, a carrot and an onion coarsely, then pulse them in the food processor. Bring to a simmer with parsley, thyme, bay leaf and a litre of water. Simmer for 45 minutes, then strain and return to the saucepan. Simmer again until halved. Strain again. Cool.

I don't know how it tastes yet because I made the stock for something I am cooking tomorrow. But the whole house smells of mushrooms and herbs and something very, very nice this whole has become. I think I will make this again just for this smell.

5 comments:

notyet100 said...

smells good,..:-)

The Purple Foodie said...

The amazing smell that you're describing makes me want to make this though I'm not a huge fan of mushrooms!

Lovely loot - i esp love the hare and the tortoise mug. Too cute! But I thought we'd see more photos. :/

Curry Leaf said...

Sound great.Mushroom stock is good esp with mush soups.Never tried this,i always make stock/broth from vegan yum yum

Bharti said...

I love the flavor mushrooms add to stock. Very earthy and gives a veggie broth some 'weight'.

Ann said...

Interesting, I was under the impression mushrooms would make goopy stock. I need to try this, I spend way too much money on store bought stock.