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Mushroom Stock


  • 1/3 cup olive oil + 1 Tbsp
  • 1 lb onion, julienned
  • 5 lb mushrooms, sliced
  • 1 oz dried porcini mushrooms
  • 1 ½ gallons water
  • 1 bay leaf
  • 3 thyme sprigs
  • ½ lb onions, diced
  • ½ lb carrots, diced
  • ½ lb celery, diced


  1. Heat stock pot. Add olive oil and onions. Cook well over low heat until caramelized.
  2. Add fresh mushrooms. Cook until most liquid has come out.
  3. Add the porcini mushrooms, celery, onions, and carrots, bay leaf, thyme, and water. Bring to a boil, reduce to a simmer. Cook 1 hour or until the flavor develops.
  4. Strain.

Yield: 1 gallon
Serving Size: 1 quart

mushroom stock label


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