Cold winter days are perfect to stock up on some broths. Every other weekend I make a fresh broth to use in cooking during a week and to freeze for later (for hot summer months when just thinking of turning on the oven makes me hot!). I prefer to make my stock during weekends, uninterrupted by pick ups, drop offs, and other school activities that sometimes come on a moment notice.
For the stock I use portobello mushrooms as they have a little more flavor.
Mushroom Stock (Broth)
2-3 portobelo mushrooms, sliced
2 carrots, washed and pilled
1 leak, thoroughly washed white part, cut lenthwise in half
1 onion, sliced in half
1 celery root (you can use 2 celery stalks, just don't bake it, and add it with the seasoning), washed, pilled, and quartered
5 l (a little over a gallon ) water
1 teaspoon dill seeds
1/2 teaspoon black peppercorn
1 bay leaf
Preheat the oven to 350F (175 C).
Prepare all ingredients (clean and cut), and place on oiled baking sheet. Roast until golden brown (about 25-30 minutes depending on your oven).
Transfer all roasted vegetables to a big pot, add water and bring it to a simmer (never let your broth reach a rapid boil point!). If there is any foam, skim it with a slotted spoon.
Simmer for about 3 hours.
Add dill seeds and peppercorns and simmer for another 1-2 hours. Add bay leaf and simmer another 10 minutes. Cool, discard bay leaf, and refrigerate over night: let all the flavor develop and blend.
Next day strain the broth, bring it to a simmer for about 15 minutes. Now it's ready to be used in your favorite risotto, soup, sauce. Shelf life in the refrigerator 3 days.
I also freeze it in a freezer safe and labeled container (I personally like wide mouth jars) for up to 6 months.
There's no salt in this broth as I prefer to control salt when I make a dish with it. However, from time to time I do add salt at the end and label it accordingly.
Can you smell it?! :)
Yes. I think I do.ReplyDelete
Interesting that you don't roast the celery root with the rest of the roots.
oops. I mean vegetables.ReplyDelete
Hi Sheila, I do roast celery root but not celery stalks (green part of celery would become very dry). Thank you for your comments. Stay warm! :)Delete
Great idea, I can already taste the rich flavors of the portobello mushrooms, so comforting...ReplyDelete
It is comforting and warming. I don't need anything added to this broth, just season a little with salt and drink it with some croutons. Thanks for stopping by! :)Delete
The Japanese use Shiitake mushroom for stock too, and I love portobello mushrooms so I am already in love with your stock! I love cooking with homemade broth (and my next post is about stock, too. What a lovely coincidence!).ReplyDelete
Hi Nami, shiitake mushrooms are a bit too strong for us, but I do use it directly in soups and other dishes mixed with porchini mushrooms.Delete
I guess this time of the year calls for something warm My next post is about stock too, another version. Have a great week! :)
Like that you roast your veggies instead of browning them on top of the stove.ReplyDelete
Hi Norma, I think it is much easier and healthier to roast veggies. And also I am too lazy to stand next to the stove and turn each veggi around. :)Delete
I have never made a mushroom stock..thank you!ReplyDelete
It is easy, try and you will never go back to store bought! :)Delete
You so good Marina. I have never made homemade stock or broth. I know, here I am with a cooking blog and I have never made my own stock. I actually may try and make some vegetable stock, as that looks way easier than chicken stock. I think that once I do it, I'll be like, "hey, why didn't I do this sooner, it's so easy." I LOVE portobello mushrooms. They are the best mushrooms out there and really taste like meat. I don't cook enough dishes with mushrooms and I really need to because they bring so much flavor to a dish. Have a great day! xoxo, JackieReplyDelete
Hi Jackie, what's wrong with the chicken stock? It is even easier (there's no roasting step) than mushroom. My next post is about chicken stock, come see it, may be your fear would go away. Making stocks is the easiest thing to make in the kitchen! :) I have never bought a stock in a store, strange, ha?Delete
I do love mushrooms, they are my meat. I don't know if you've seen it, it's my favorite: http://www.picnicatmarina.com/2012/02/oscar-night-dinner-mushroom-pate.html
Have a great week! :)
It smells heavenly! I've never made this but it sure would be nice to have some on hand! Thanks for sharing the recipe! Hugs!ReplyDelete
Hi Diane, I do like to keep some stock handy, and when I am down to a few jars I know I need to make some more. If I have time tonight, I will post a chicken stock. I also have a shortcut to mushroom stock, and need to make post about it too. Thanks for your comment! :)Delete
Oh, boy, I'd love to have a stash of this broth in my freezer! Thanks for the recipe :)ReplyDelete
Hi Lizzy, I would love to have a freezer! :) a big one!Delete
So nice to have homemade stock in the freezer. Always prepare mine too... But I never prepared mushroom stock. I will, thanks to you!ReplyDelete
Kim, I think you would like home made mushroom stock, it has so much flavor! :)Delete
Marina, I can smell how good it is! I particularly like making stock in winter as I use more of it but also it adds warmth to the kitchen! :DReplyDelete
Lorraine, nice to see You back! Winter is the only time I make stock as our summer is hot enough without heating kitchen for 6-7 hours! :)Delete
I make something similar, but I just call it vegetable stock! ;-) I do add a few more veggies though (and a few more mushrooms). The mushrooms add such a great umami flavor to the stock. Sometimes I'll add just a tad of soy sauce too - we're talking maybe a teaspoon - although that adds salt. Anyway, really good stuff. I'm going to start calling mine mushroom stock too - sounds classy! Thanks for this.ReplyDelete
Hi John, I make my vegetable stock without the mushrooms, just any vegetables I have in refrigerator on that day, including tomato (my mushroom stock doesn't have tomato in it). I roast the vegetables and then simmer for several hours. Because my goal is to preserve family recipes for my kids, I keep it the way it's done in the family, the basic stuff. From here they can do whatever they want, but they also have the original taste of home. :) Thanks for stopping by! Have a lovely day! :)Delete
This would be beautiful. Imagine how nice it would be with porcini too!ReplyDelete
Oh yes, especially dry porcini. I use it for stock too, just a few dried slices in the end to enhance the flavor. I like to add porcini to the dish, later in the cooking. Thanks for commenting! :)Delete
I would never have thought to put dill seeds in the broth...I must give that a try.ReplyDelete
Hi Karen, dill is my favorite herb and I use it heavily: we are talking in pounds, not ounces! That includes seeds and dill weed. Plus more dill during the season when we eat fresh dill with almost every meal. I even make a tea with dill seeds, chamomile and fennel seeds. With a few drops of raw honey on a scone you have a summer meadow in your mouth! :) Thank you for your comment, Karen!Delete
Your stock looks beautiful - so clear. Yes, winter is a great time to make stock. I've never made mushroom stock though xxReplyDelete
Thank you Charlie! Hard to forget my grandmother's words: "don't boil, simmer!" There's no secret behind it, just cook it slow. Mushroom stock has a lot of flavor. And if you have an access to a wild mushrooms, that would make the most flavorful stock ever. My mother pre-cooks wild mushrooms, then freezes it. Then she makes stock from those mushrooms as she goes.Delete
Such a beautifully coloured and delicious looking stock :DReplyDelete
Choc Chip Uru
Thank you Uru! It is delicious I have to admit, this one I make most often as it goes fast. :)Delete
Oh yes Marina I can really smell mushrooms in here:-) I never cooked mushroom broth but quite often I prepare vegetable broth or stock, you name it. It's perfect as a base for other soups or similarly to you I freeze some concentrated broth as a great and natural and homemade flavour enhancer for soups, stews, risottos etc. :-) Next time I will definitely give portobellos a try :-)ReplyDelete
I am sure you can find wild mushrooms in Poland and make the most flavorful stock from it! I can drink plane stock made off those mushrooms! :) Thanks for stopping by, Joanna!Delete
Oh yes, we have quite a variety of wild mushrooms, so I will definitely give them a try :-) If only winter ends :-)Delete
How perfect for winter soups!ReplyDelete
Thank you! I make some to have in the summer too as it is too hot in the summer to keep the stove on for several hours. :)Delete
Your soup sounds wonderful, Marina, and I can only imagine how good a risotto tastes when made with it. And the sauces! I bet you make some really good sauces with this. Like you, I don't salt my stocks unless I'm sure of their use. Why risk a salty dish down the road?ReplyDelete
Hi John, thank you for your kind words. You are right, sauces come out very flavorful, as anything with this stock. Because it is cooked for 5-6 hours, the flavor concentrates. This stock is the most popular in my cooking, I make it quite often. Salt is a bit tricky, yes. Unless you know the stock is salty and make careful adjustments during cooking (meaning, taste before add more salt), you can end up with salty dish.Delete
How interesting this mushroom broth...can I borrow one jar from you? I sure can almost smell it and would love to use this broth in one of my soups.ReplyDelete
Have a wonderful week Marina!
Borrow?! LOL, sure! Having those jars make my life in the kitchen much easier: open a jar, thaw it a little, and as soon as it can come out of the jar (that's why I use wide mouth jars!), cook a soup! Easy and quick! And tasty too. :)Delete
Marina, I was so sick last week, I am still recovering, all I was thinking to have broth. I wish you live near by-))ReplyDelete
I made chicken broth today, that could help you even better: I heard it has some healing properties! :) Get well soon, and thanks for commenting!Delete