I always have those packages of dried mushrooms that I pick up everytime I go to the Asian markets. They are mostly of the Shiitake variety.
I will usually bring them to a boil and and let them hydrate for a couple of hours then chop them up to put in various dishes.
After getting into the new book “Mastering Stocks and Broths” that I purchased, I decided to use the techniques in the book and get more serious with my mushrooms. Mushrooms are a very under rated nutritionally dense food. They provide so many nutrients with one of them being the only vegetable to contain vitamin D! (tip: place mushrooms in sunlight to produce more vitaminD).
My version of roasted mushroom stock uses an Instantpot to speed up the operation.
Roasted Mushroom Stock
- 1.5 oz dried mushrooms shiitake or crimini are the most popular
- 4 carrots medium carrots
- 1 onion white onion grated
- 4 sprigs flat leaf parsley
- 4 onions Green onions greens and bulbs
- 1 T Coconut aminos
- 1/2 cup white wine
- 1 T Extra virgin olive oil
- 1/4 cup organic apple cider vinegar
- 1 t ground turmeric
- 1/2 t dried thyme
- 1 t smoked paprika
- 4 cloves garlic unpeeled
- 3 quarts filtered water
- Preheat oven to 350. In a large bowl, toss all vegetables in the oil. Spread them on a sheet and roast until desired browness. If using bones, they can also be roasted during this step.
- Transfer the vegetables and bones to the Instant Pot and press the saute button
- Add the filtered water, wine, spices and remaining ingredients.
- On the Instant Pot, set to manual and set for 45 minutes.
- Once time is up, allow InstantPot to naturally cool and depressurize. Allow to cool to a comfortable handling temperature.
- Strain through mesh and cheesecloth into mason jar or preferred container.
- Use broth for soups, bases for gravies and to cook rice, shirataki, etc.