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.
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.