Mushroom stock

Mushroom stock

By
From
Becasse
Makes
2.5 litres
Photographer
Steve Brown

Ingredients

Quantity Ingredient
120ml non-scented cooking oil
3 medium onions, finely sliced
2kg button mushrooms, finely sliced
salt and freshly ground pepper
250g unsalted butter
300ml madeira
1 head garlic, roughly crushed
3 sprigs thyme
2 bay leaf
2 litres water

Method

  1. Heat 2 large heavy-based roasting trays over a medium heat. Divide the oil between the trays then add the onions and fry for 5 minutes until they begin to colour and soften.
  2. Add the mushrooms to the trays and season well. Divide the butter between the 2 trays and heat to a nut-brown foam. Continue to cook over a medium heat until deep brown and caramelised, then drain off excess butter. Deglaze the trays with Madeira, being sure to scrape up all the sticky sediment from the bottoms of the trays, then add the garlic and herbs and stir well.
  3. Cover with the water and bring to the boil. Tip all the onions and mushrooms with the water into a large casserole dish and bring back to the boil. Lower the heat and simmer gently, uncovered, for 40 minutes. Remove from the heat and leave to stand for 15 minutes. When slightly cooled, cover the pot tightly with cling film and leave to infuse for 2 hours, then pass through a chinois or fine sieve. Store in the refrigerator for 2 days or up to a month in the freezer.
Tags:
restaurant
Becasse
Justin
North
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