Mushroom Stock

Instructions

1. Prepare the mushrooms
   Clean mushrooms by wiping them with a damp paper towel. Remove stems from shiitake mushrooms if using. Roughly chop all mushrooms into 1-inch pieces. Set aside 1/4 of the mushrooms and their stems (if edible) for later use.
2. Roast the mushrooms
   Preheat oven to 400°F (200°C). Spread 3/4 of the mushrooms on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20-25 minutes until browned and caramelized, stirring halfway through. This develops a deeper umami flavor.
3. Sauté the vegetables
   In a large stockpot, heat the remaining tablespoon of olive oil over medium heat. Add onion, carrots, and celery, cooking for 5-7 minutes until softened. Add garlic and cook for another minute until fragrant.
4. Combine ingredients
   Add the roasted mushrooms, reserved fresh mushrooms, bay leaves, thyme, peppercorns, dried porcini (if using), and tomato paste to the pot. If using white wine, add it now and let it simmer for 2 minutes to reduce slightly.
5. Simmer the stock
   Pour in the water and salt. Bring to a boil, then reduce heat to low and simmer gently, uncovered, for 60-90 minutes. Skim off any foam that rises to the surface occasionally.
6. Strain the stock
   Line a colander with cheesecloth and place over a large bowl or pot. Carefully strain the stock, pressing gently on the solids to extract maximum flavor. Discard the solids.
7. Cool and store
   Allow the stock to cool completely. If not using immediately, portion into containers, leaving some headspace if freezing. Refrigerate for up to 5 days or freeze for up to 3 months.