MUSHROOM STEMS STOCK
MUSHROOM STEMS STOCK
vegan|gluten free|pantry staple
YIELD: around 6 cups stock
PREP TIME: 10 mins
COOK TIME: 40 mins
INGREDIENTS
400-600g frozen mushroom stems
1 medium or large yellow onion, diced
200g Chinese celery/organic celery, rough chopped
150g carrot peel/carrots, peeled and rough chopped
½ Tbsp extra virgin olive oil
2 bay leaves
10 Szechuan peppercorn
Himalayan pink salt, to taste
black pepper, to taste
DIRECTIONS
Heat up a heavy bottom pot of Dutch oven to medium heat, add oil.
Once oil is shimmering, add onions with a pinch of salt, allow to sweat and extract liquids, about 5 minutes. Add Chinese celery and carrots, stir to combine and let sweat for 3 minutes more. If onions begin to colour, turn down the heat a little.
Add 2L water, bay leaves, and Szechuan peppercorns, bring to boil then turn down to simmer for 40 minutes.
Taste and season with salt and pepper to desired taste. Reminder: season sparingly if using as a base as you will season the dish you’re cooking accordingly.
Drain liquid, discard solids.
Once stock is cool enough to handle, portion and store in the freezer for future use.
Enjoy!
