MUSHROOM AND HERB STOCK

image MAKES 14 CUPS

UMAMI IS THE NAME OF THE GAME HERE, and we use fresh and dried mushrooms as well as kombu to really ramp up this deep, rich, fragrant stock. While there isn’t a lot of technique involved in making a good stock, I do have one trick up my sleeve: I love roasting the vegetables before working with them, as it gives the recipe more depth and imparts a lot of caramelized flavor that makes for big, bold flavors. Use any mushrooms you like here, but be sure to clean them dry, with a brush, instead of using water. Mushrooms are porous, so they’ll absorb all that water, which will change the way they cook and react. As for the dried mushrooms, if you can get to an Asian supermarket, they’ll be far cheaper and often come in larger packages. Then there’s an even greater chance that there will always be homemade stock in your future.

2 carrots, roughly chopped

1 yellow onion, roughly chopped

¾ pound mixed fresh mushrooms, roughly chopped

1 clove garlic, sliced down the middle

2 tablespoons tomato paste

1 leek, cleaned well and roughly chopped

1 piece kombu

1 sprig rosemary

4 sprigs thyme

3 sprigs oregano

4 bay leaves

1 tablespoon black peppercorns

1 tablespoon sea salt

2 tablespoons safflower oil

14 cups water

¼ ounce dried mushrooms

1. Preheat the oven to 450°F.

2. In a large bowl, combine all the ingredients, except the water and dried mushrooms. Mix thoroughly to coat with the oil and tomato paste, and arrange on a sheet pan.

3. Roast in the preheated oven, stirring occasionally. The mixture should have begun to caramelize and turn brown.

4. Transfer the mixture to a large stockpot, add the water and dried mushrooms, and bring to a boil. Lower the heat to medium, cover, and allow to simmer for 2 hours. Remove from the heat, and allow to cool uncovered.

5. When the stock has cooled for about 2 hours, strain out the vegetables and transfer the liquid, to a depth of no more than 2 inches deep, to a large dish or high-capacity container that will fit in your fridge, and chill in the fridge.

6. Once cool, the stock can be frozen in a freezer-safe container for 6 months.