Name: Roasted Mushroom Broth
Cook time: 1 h
Total time: 1 h
Cuisine: American
Ingredients: ¾ pound mixed mushrooms or mushroom stems, chopped into ½ inch pices; 1 yellow onion, skin on and halved crosswize; 3 cloves garlic, smashed; 1 Tablespoon olive oil; 2 quarts cold water or chicken broth; ¼ cup dry white wine; 6 sprigs thyme

by Jennifer McGruther

This recipe and following excerpt is from the book Broth and Stock from the Nourished Kitchen. If you would like to support this site purchase anything through the Amazon ad above.

Button Roasting strengthens the flavor of mushrooms, amplifying the savory and almost meaty base notes that can give soups a unique foundational richness.Those savory flavors serve as a good match for meat and whole grains. Use this broth as a base for mushrooms soups and stews or in risottos and pilafs. Using a wide variety of mushrooms will improve this broths flavor and complexity. I often use the stems and trimmings of wild mushrooms left over from foraging, as they give the broth a remarkable depth of flavor; however, using the button or cremini mushrooms easily available year-round in most grocery stores also yields a lovely broth, as roasting improves their flavor. You don't need to take the peel of the onion, as it produces a lovely color, just slip the onion in half and drop it in the pot.

Cook Time1 hr

¾ pound mixed mushrooms or mushroom stems, chopped into ½ inch pices

1 yellow onion, skin on and halved crosswize

3 cloves garlic, smashed

1 Tablespoon olive oil

2 quarts cold water or chicken broth

¼ cup dry white wine

6 sprigs thyme

1

Preheat the oven to 425°F.

2

Arrange the mushrooms in a single layer on a baking sheet. Nestle the onion halves into the mushrooms, sprinkle the smashed garlic over, and drizzle with the olive oil. Roast for 20 minutes in the heated oven.

3

Remove the sheet from the oven and drop the roasted mushrooms and onions into a heavy stockpot. Pour in the broth and wine. Slip the sprigs of thyme into the pot and then bring it all to a simmer over medium-high heat. Continue simmering, covered, for about 30 minutes.

4

Strain the broth through a fine-mesh sieve, then use a wide-mouthed funnel to pour it into two 1-quart jars, sealing the lids tightly.Cook with the broth right away or store it in the refrigerator for no more than 5 days. Alternately, you can freeze the broth for up to 6 months, making sure to allow plenty of head space if your using glass jars.

CategorySoup, VegetableCuisineAmerican, North AmericanTags#cookbookrecipes

Ingredients