Easy mushroom stock
When I made the switch to a plant based lifestyle, I found that it required a lot of stocks/broths. For frying, soups, chilies.....the list is pretty long. I found a few brands that I was OK buying, they were organic and not too full of other strange ingredients.
Over time though, I found it to be a little expensive, and I was not making a lot of recipes because of the cost. So I took it upon myself to make the stock myself, and save a little money and I would know exactly what was in it.
This recipe is for my favorite mushroom stock. It has a great, earthy flavor that is so good in almost everything. I use it in soups and saute with it too. It is easy enough to make that I only make 2 quarts a week. It stores well, and it also freezes well.
3 large portobello caps, cleaned of any dirt, cut into chunks
8 cremini mushrooms, with stems, cleaned of any dirt, cut into chunks
1 medium\large yellow onion, cut in half, leave skin on
3 ribs celery, leafy ends OK, washed
1 whole bulb of garlic, cut in half, keep peel on
2 quarts water
1 bay leaf
5 pepper corns
1 tsp. salt (optional)
In a large stock pot, add all of the above ingredients. Pour the water over the top and cover. Set on stove over high heat until it just comes to a boil. Reduce heat to low and simmer for 2 hours covered. Do not take the lid off. At the end of 2 hours, cut the heat and let cool completely. Strain through a fine mesh strainer, and either put into zip freezer bags, ice cube trays, or into glass jars. It will store for a week in the fridge, or up to a month in the freezer.
**Instant pot instructions**
Combine all of the ingredients into the pot. Add the water and close the top. Make sure the knob is on pressure.
Turn on manual and adjust the time to 45 minutes.
When it is done, manually release the pressure (carefully of course) and remove top. Allow to cool, and strain and store the same as above.