Roasted Mushroom Stock Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
VEGGIE LIFE; JAN 1995
1 1/2 tbsp: Olive oil,
2 tbsp: Chives, optional
2 cup: Onions, chopped
2 tbsp: Thyme,
4 centiliter: Garlic,
2 tsp: Black peppercorns, whole
1 tbsp: Tomato paste,
1: Bay leaf,
1 cup: Carrots, chopped
3/4 cup: Parsley, chopped
1 cup: Celery, chopped
2: Fresh sage leaves,
2 cup: Mushroom pieces, chopped
2 tsp: Salt,
1 ounce: Dried mushrooms,
1 tsp: Soy sauce,
Tops of one leek,
8 cup: Water,
Directions:
1. Soak the dried mushrooms in 1 cup warm water for 20 to 30 minuts.
2. Preheat oven to 350 degrees. Combine oil, onions, garlic, tomato
paste, carrots, celery and chopped mushrooms in a large shallow pan.
Roast for 30 minutes, stirring occasionally.
3. Remove the dried mushrooms from their soaking liquid. Strain the
liquid into a large pot to eliminate any sand or dirt that might
remain. Add the mushrooms, roasted mixture, leek tops, chives, thyme,
peppercorns, bay, parsley, sage, salt, soy and water
4. Strain the liquid, pressing on the solids to extract as much of
the liqu as possible. Discard the solids and refrigerate overnight.
Makes 6-7 cups.
Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 01-24-95
Source from luhu.jp
2. Preheat oven to 350 degrees. Combine oil, onions, garlic, tomato
paste, carrots, celery and chopped mushrooms in a large shallow pan.
Roast for 30 minutes, stirring occasionally.
3. Remove the dried mushrooms from their soaking liquid. Strain the
liquid into a large pot to eliminate any sand or dirt that might
remain. Add the mushrooms, roasted mixture, leek tops, chives, thyme,
peppercorns, bay, parsley, sage, salt, soy and water
4. Strain the liquid, pressing on the solids to extract as much of
the liqu as possible. Discard the solids and refrigerate overnight.
Makes 6-7 cups.
Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE
Nutritional information per serving: xx calories, xx gm protein,
xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber,
xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg
calcium, x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and PlanoNet Lowfat & Luscious echoes
Submitted By SYLVIA STEIGER On 01-24-95
Source from luhu.jp