Mushroom Stock

Making your own stock, although pricey (it's super more expensive than store bought, ouch!) guarantees you a quality product. Most bouillon cubes are filled with some nasty extra ingredients you don't really need (they are also really bad for your health). The same thing goes for broths in a can or tetrapak, be it "normal" sodium or "low" sodium.

This recipe for mushroom stock is great for risottos! My favourite risotto is red wine mushroom risotto. Although I sometimes cook risotto with white wine, red is the best!

4 Cloves of garlic
1 Leek, green leafs only
1 Onion
2 tsp Salt
30 g Shiitake mushrooms, dried

Place these ingredients in a large pan with 1,5L of cold water, and leave it in medium-low heat for 15 minutes.

2 sprigs of Oregano
3 sprigs of Thyme
6 sprigs of Parsley
2 small Carrots
250 g white mushrooms
2 Bay leaves
1/2 tsp Black peppercorns

Add these ingredients, plus 2 more liters of cold water. Raise to a boil and leave it at minimum heat for 1 hour.

Cool down, and filter using a cheesecloth.