Mushroom stock is a savory addition to many different dishes including pasta and rice dishes, as well as a great substitute for vegetable stock in soups. Mushroom stock is simple to make and store (it can be frozen or refrigerated), making it an ideal staple to keep around the house. Even the most simple dishes can benefit from the added flavor that mushroom stock can provide.
Instructions
1. Heat olive oil in a stock pot over medium heat.
2. Cut an onion in half and sear it cut side down in the olive oil with the garlic for about five minutes.
3. Chop the leeks and carrots coarsely and add them to the onion and garlic, along with the mushroom stems. Stir well and let cook for about three minutes.
4. Add the water to the mixture and scrape the bottom of the pan well, making sure to get any pieces that are stuck to the bottom.
5. Add in the bay leaves, miso and thyme. Bring the entire mixture to a boil.
6. Lower the heat to a medium-low setting and add the porcini mushrooms and the cheese.
7. Let simmer for 40 minutes.
8. Place a coffee filter in a sieve and place above a large container.
9. Pour the mixture through the sieve, straining it well. Allow to cool, then refrigerate the stock and use within a week, or freeze it to keep it longer.
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