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Homemade Mushroom Stock

December 16, 2014 by Tabitha 1 Comment

When cooking mushrooms, many recipes tell you to remove the mushroom stems, but living a frugal lifestyle means I feel guilty tossing those stems away.

Turn leftover mushroom stems and other pieces into a flavorful stock. Smart and frugal.

I used to cook them anyway, regardless of what the recipe said, but recently I started collecting the stems in a freezer bag. Then, when my mushrooms have been neglected and start to shrivel or develop bruises, I add those to the bag.

Once I have collected about 2 cups of shriveled mushrooms and stems, I place them in a sauce pot with s little salt, pepper, a couple of garlic cloves and cover it with water. Set the pot to simmer, covered, over medium heat and then reduce to medium-low once the water boils.

You can let the stock simmer as long as you want and add a little more water as needed. The longer the stock simmers and evaporates, the stronger your stock will be. I recommend at least an hour.

Turn leftover mushroom stems and other pieces into a flavorful stock. Smart and frugal.

Pour the broth through a strainer and reserve the liquid, discarding the vegetables.

Then, you can freeze your mushroom stock or use it to make a homemade cream of mushroom soup, add to other soups, rice, or pasta instead of water, or use instead of chicken or beef stock substitute to make vegetarian dishes.

Related yumminess:

Three Bean Stew Mushroom and Cheddar Stuffed Monster Burgers Almost Scratch Chicken and Dumplings Creamy Bacon Mushroom Linguine

Filed Under: Kitchen Tips Tagged With: Mushroom Recipes, Soup Recipes

Trackbacks

  1. Waste Not Want Not Check-In for Week Two - Meet Penny says:
    October 11, 2015 at 9:38 pm

    […] TIP: I also renewed my efforts to save the skins and pieces I cut away from vegetables. I toss them in a gallon-sized bag in the freezer to make stock. I keep a bag to collect vegetables and pieces for vegetable and/or chicken stock and a separate bag for mushroom stock. […]

    Reply

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