Rich Porcini Stock

Adapted from this recipe from Cooking Light

1 cup dried porcini mushrooms

5 cups warm water, divided

1 large red onion, chopped

1 cup dry red wine

½ cup coarsely chopped celery

½ cup chopped shallots

1/3 cup chopped carrots

1 whole garlic head, halved crosswise

1 teaspoon dried thyme

1 large parsley sprig

½ teaspoon sage


In a bowl, soak porcini mushrooms in 2 cups of the warm water for 20 minutes. Strain carefully, reserving both broth and mushrooms. Rinse mushrooms briefly and transfer to saucepan. Add strained broth, remaining warm water, and the rest of the ingredients. Bring to a boil, then simmer 1 hour. Strain before using. Makes 4 cups.

The stock, as with all stocks, is only as good as the ingredients that you choose to put in it. The wine and quality of mushrooms, especially, make a big difference in how the stock will turn out.

This technique can be used with any mushroom you have on hand, but porcinis are known for their exceptional flavor. The stock can be used as the base for a soup, or a risotto, or in a vegetable stew. It is also delicious as a stomach warmer on wintry nights. Sprinkle some lemon juice in and it's a wonderful cure for the common cold.