Mushroom stock provides a savory foundation for many recipes. Because it has a very distinctive flavor, use it in dishes that will benefit from its substantial contribution.It's easy to make in a large quantity, so you can keep some on hand. Freeze it it you won't use it in a few days.
Asian markets have the most wonderful dried mushroom assortments at very reasonable prices. Adjust spices as you like.
1-2 T olive oil
1 yellow onion, diced
2 shallots cut into several pieces
2 small carrots, chopped
2 stalks celery, chopped
8 oz white mushrooms
4 garlic cloves, smashed
2 oz dried shitake mushrooms, reconstituted
1/2 teaspoon peppercorns
1 bay leaf
6 sprigs parsley, coarsely chopped
3 sprigs fresh thyme
2 fresh sage leaves
9 cups cold water
Heat the oil over medium heat in a deep pot.
Add the onions, shallots, carrots, celery and white mushrooms, stirring frequently, until onions become translucent and mushrooms begin to release moisture.. About 3-4 minutes. Add garlic and cook for another minute.
Add remaining ingredients. Cover and simmer for two hours. Strain, pressing liquid out of vegetables. Discard vegetables.