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Marissa Bolden

All-PurposeMushroom Vegetable Stock

This mushroom vegetable stock is a quiet flavor storm. clean, deeply savory, and built for layering flavor into soups, gravies, pastas, and sauces without overpowering the final dish. It’s simple, flexible, and endlessly useful.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 64 oz
Ingredients Method

Ingredients
  

  • 8 oz whole mushrooms
  • 1 yellow onion halved (skin on)
  • 1 celery stalk
  • Garlic amount not specified
  • 3 cups water
  • 2 Bay leaves

Method
 

  1. Roughly chop the vegetables and bay leaf, and place them into a large pot.
  2. Roast the contents of the pot at 400°F for 30 minutes.
  3. Transfer the roasted ingredients to a blender. Remove the onion skin before blending.
  4. Cover the ingredients with water (amount not specified beyond the initial 3 cups) and blend until completely smooth, about two minutes.
  5. Pour the stock into a container for storage. For a finer broth, strain the mixture before storing.
  6. Use this stock as you would a vegetable stock.