Printfriendly

Saturday, June 11, 2016

Mushroom onion stock (IP recipe)

Mushroom onion stock (IP recipe)

I really like all kinds of stocks.  Most of the time, I make a stock of carrots, onions, garlic, celery and any odds and ends I have saved in the freezer.  It always turns out great too.  But, from time to time, I love to make some great mushroom and onion stock.  It is delicate and so good.  I love using it in my Asian soups, and anything that requires stock.
This is a recipe for the Instant Pot®, but you could make in a big pot on the stove too.

Ingredients:

10 dried shiitake mushrooms, cleaned (I just rinse the off)
2 large yellow onions, peeled and cut into quarters
1 whole head of garlic, tops just cut off, otherwise keep whole
5 stalks of green onion, cut in thirds
1 tablespoon low sodium soy sauce
5 whole, black peppercorns 
7 cups water



Combine all the ingredients into the IP.  Cover and set to manual mode, 45 minutes.  Yes, it seems a long time, but you are wanting a very infused stock, trust me, it works well.  
When the time is up, let it NPR.  Strain through cheese cloth and a fine mesh strainer.  This will give you a very clear stock.

For stove top directions, combine all the above, bring to a boil over medium high heat.  Cover and reduce the heat to low, and let cook for one and a half hours.  Don't be tempted to check it, you want all the steam and liquid to stay in there.  After the time is up, allow to cool on the stove top, and strain from there.  
I store mine in 2 1/2 cup jars.  They will last for a week in the fridge, or you can freeze the stock too.
I hope you give it a try.  It is super easy and adds amazing flavor to your meals.  

5 comments:

  1. Perfection! Thank you Michael!

    ReplyDelete
    Replies
    1. Michael hi and thanks again for adding me to your group! This recipe looks great, and of course, I have a couple of questions. :) Have you tried this recipe with dried King Bolete mushrooms? Also, what do you do with the leftover veg? Thanks!

      Delete
    2. Yes, you can use any dried mushrooms. It will change the flavor a bit, some are more earthy, but it will all be great. The mushrooms I use for soup (usually miso) and the onions go in my garden. They turn to absolute mush. :)
      I am excited that you are part of the group!

      Delete
  2. Do you ever use this stock in miso?

    ReplyDelete