I hate food waste. I really like to know that I am making the most out of the food that I purchase to feed my family. Those woody stems make a lovely, deep tasting stock in a very short amount of time. Just toss the stems into a saucepan, add a few cups of water, and let simmer for an hour or two, reduce by half. If you want to get fancy, you can add some chopped carrots, onions, and a sprig of thyme, but really, just mushrooms and water will yield tasty results! Strain through a coffee filter to make sure there isn't any dirt or grit in the stock. Give the mushroom stems a squeeze too, they hold a lot of liquid!
So...now what? What should you do with this secret culinary weapon?
- Use in place of vegetable stock
- Make risotto
- Add to beef or turkey gravy to deepen the flavor
- Add to beef stock in any beef based soup
- Make a pan sauce after sauteing chicken, turkey cutlets, steaks
- Get creative, use this stock as a flavor booster!
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As always, from The Allergy Safe Kitchen, I wish you "Good Cooking, and Safe Eating"!
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