Roasted Mushroom Stock
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.
Print Recipe Roasted Mushroom Stock
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.
Roasted soup bones from pasture raised animals can also be added to create more of a bone broth.
If a more intense flavor is desired, this can be further reduced until until the correct concentration is developed.
Noodles in photo are shirataki (konjaku or sweet potato starch) noodles. Shirataki is gluten-free, high-fiber, calorie-free, low carb, and rich in prebiotics.