Monday, March 5, 2018

Quick Mushroom Stock #KitchenMatrixCookingProject


Today we are heading into the third month of the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. This month, I picked the recipes for the month am I'm very excited about the dishes and the bloggers who are joining me.

This week, I picked 'Quick Stocks + 9 Ways' for the group. If you don't have the cookbook, Bittman's quick stock recipes are available online at the New York Times: here.



Don't get me wrong, I still love the three-day stock I make with beef bones for my homemade pho, but I am thrilled to have an option that can add depth to a dish in the length of time it takes to bring a pot to boil and simmer for 5 to 10 minutes.


Bittman's guidelines say to use a pound of fresh mushrooms and a few dried ones. I used fresh shiitakes, dried candy caps, and added onions and carrots. This was quick and delicious. And, I chopped up the mushrooms, etc. and folded them into the rice I had cooked in the stock! No waste. Gotta love that.

Quick Mushroom Stock

Ingredients
  • 2 C fresh mushrooms, chopped (I used shiitakes)
  • 1/2 C dried mushrooms (I used candy cap)
  • 1 C diced onions
  • 1 C chopped carrots
  • 6 C water


Procedure
Place all of the ingredients in a pot and bring it to a boil. Simmer for 15 minutes.


Strain and set aside the veggies.


As I mentioned, I used the veggies and the stock to make an easy mushroom rice pilaf.

2 comments:

  1. I almost went with the mushroom stock too. Glad I changed my mind.

    ReplyDelete
    Replies
    1. Haha! I almost went with the miso stock. I definitely loved the idea of the quick stocks, but it wasn't as rich a flavor as I had hoped.

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