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.
Quick Mushroom Stock
- 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
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.
I almost went with the mushroom stock too. Glad I changed my mind.ReplyDelete
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.Delete