Winter is the perfect time for soups… and yet many of us lack something which makes a good soup truly delicious – a wonderful, rich stock. Below we are treated to a recipe for Mushroom stock from master chef Jean Torné. A more advanced recipe for the adventurous cook!
- Carrots: 300 gr or 3/4 medium carrots, sliced coarsely
- Onions: 300 gr or 3⁄4 medium onions, sliced coarsely
- Button mushrooms: 1 kg. cut in halves or quarters
- Dried shitake mushrooms: 30 gr. soaked and chopped coarsely
- Dried porcini mushrooms: 30 gr. soaked and chopped coarsely
- Garlic: ½ head, cloves separated, smashed, skins left on
- Leek: 1 medium, both white and green parts
- 1 rib of celery
- Black peppercorns: 1 flat teaspoon
- Star anise: 1
- Bay leaf: 1
- A small twig of each: rosemary, thyme, sage, oregano
- Parsley: a few twigs or stems
- Olive oil
- 25 cl of non-Sulphur good quality red wine
- Water: 3 litres
- Salt: 1 teaspoon
- Kombu Seaweed: 3 cm
- In a large pot, pour some olive oil and sautéed the onions, garlic, leeks, celery, and mushrooms over a high flame stirring constantly. The mushrooms will give off a lot of water, during the cooking process and this is important to let most of this water to evaporate, so the mushrooms and vegetables can start to brown.
- Add the wine and continue to stir until it has reduced by half
- Add the water, the peppercorns, the fresh herbs, the Kombu seaweed and bring to a rapid boil; reduce the flame and simmer for 30 minutes, keeping the pot covered.
- Remove the lid and continue cooking for a further 10-15 minutes, over high heat to reduce the stock and concentrate the flavors.
- When ready, drain well and squeeze all liquids from the vegetables before discarding them. This stock can be frozen in small portions.
This recipe is created by chef Jean Torné, who’ll soon be teaching our Mastery of Cooking course. To find out more about this year long course with Jean, click here.