Here's an interesting question from Beth, who is looking forw ways to use the broth left over after reconstituting dried mushrooms.
I started using more dried mushrooms recently - shitake, porcini, and straw to be exact. The last few times, I saved the liquid used to reconstitute them. Afterwards, I simmered the liquid to concentrate it — reducing the volume by about 1/2-2/3. That's as far as my planning for mushroom stock went.
I have no idea how to use it other than to replace normal vegetable stock when making soup. Given the stronger flavor of porcini stock over simple vegetable stock, do you have any other suggestions? Googling this question usually results in tips on how to MAKE mushroom stock, not use it.
Beth, this is actually a great problem to have! You can use that liquid in so many ways. To start off, what are you using the reconstituted dried mushrooms for? If it's a soup, pasta, or sauce, you can probably throw the liquid in too. Just replace part of the liquid the recipe calls for with the mushroom broth.
You can reduce it, as you've been doing, and simmer it with some herbs and spices and use it as a sauce for pasta or rice. Or just substitute some of the water you'd use to cook rice for the mushroom liquid. Really, any place you use water or broth you could substitute the mushroom broth. You could toss vegetables in it, or use it to moisten a bread salad.
One tip: Often the liquid left from soaking mushrooms has dirt and grit in it. Get rid of this by sieving the broth through a paper coffee filter.
Here are a few recipes from The Kitchn that either call for mushroom broth or could have it substituted in.
• Recipe: Mushroom Soup
• Recipe: Quinoa and Mushroom Stuffed Zucchini
• Recipe: Rich No-Cream Wild Mushroom Pasta Sauce
• Recipe: Pumpernickel, Watercress and Mushroom Bread Salad
Any more ideas for Beth?
(Image: Cooking Light)
Uh, yeah... this freakin' awesome Portobello French Dip!!!
http://www.weheartfood.com/2009/02/attention-shroom-lovers-eat-this-french-dip-a-la-cafe-flora.html
view WeHeartFood's profile
An old comfort food in my family is sausage and wild rice casserole -- the best, most flavor rich I've ever made was when I cooked the rice in mushroom stock. Mmmm.
view mlleErica's profile
Oh - also have used it to make dressing (or stuffing -- depending on where you grew up) instead of chicken stock. Really delicious.
view mlleErica's profile
I add mine to risotto, soup, bread stuffing, quinoa/couscous, bean dishes, and add a few Asian-inspired flavors (sesame oil, chili paste) in order to make a dressing for noodles or a dip for potstickers or spring rolls.
view Rucy's profile
Risotto--yum.
view katiewalker's profile
I use mushroom stock to make a mushroom stroganoff using large chunks of portobello mushroom slices.
I add a little bit of flour to about 1 cup of stock (whisked in a separate bowl) and some butter to make a roux, and then pour the roux back into the skillet to thicken the stroganoff sauce.
Those portobello french dips sound amazing.
view justveggingout's profile
Use it in gravy. I would also use it as a base for broth for wonton noodle soup.
view buda's profile
Ditto on the gravy and risotto, not to mention it's a great veggie substitute for chicken stock in almost any application. It's great for pasta sauce, instead of adding just pasta water, add a few tablespoons of the mushroom stock for added flavor.
view Laura (hell's kitchen)'s profile
Thanks for all the great suggestions! I was unsure whether people found it too strong to use as a substitute for regular vegetable stock. Sounds like that's generally not a problem (if you like mushroomy flavor of course). Thanks for mentioning the coffee filter tip.
I forgot to add that I filled ice cube trays with the concentrated broth and have been adding the cubes sparingly to a couple of pasta sauces and soups. Thanks again!
view BethRDC's profile
Beth, I use mushroom stock in my Roasted Mushroom Risotto.
view Michelle from Taste As You Go's profile