Vegetarian Cooking for Everyone

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* Exported from MasterCook *

 

Mushroom Stock

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 197

Serving Size : 12 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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1/2 ounce dried porcini (about 1/2 to 1 cup) -- (to 1 ounce)

1 1/2 tablespoons olive oil

1 large onion -- chopped

2 carrots -- diced

2 celery ribs -- diced

4 ounces white mushrooms, sliced -- (to 8 ounces)

1 cup chopped leek greens and roots -- if available

1/4 cup chopped walnuts or almonds -- optional

2 cloves garlic -- roughly chopped

4 thyme sprigs (or 1/4 tsp dried)

Aromatics (pg 29) including 10

sage leaves or 1 tbsp. dried

2 teaspoons salt

 

Note: This recipe never mentions soaking the dried porcini, but later on states

" add the dried mushrooms and their soaking liquid " . So, it seems that the

porcini mushrooms should first be soaked in a little hot (boiling) water.

 

Shake the dried mushrooms in a sieve to loosen the forest dirt. Heat the

oil in a soup pot. Add the onion, carrots, and celery and saute over

medium-high heat, stirring occasionally, until the onion is well-browned, about

15 minutes. Scrape the bottom of the pan to loosen the juices that have

collected there, then add the dried mushrooms and their soaking liquid, the

remaining ingredients, and 9 cups of water. Bring to a boil, then lower the

heat and simmer, partially covered, for 45 minutes. Strain.

 

 

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NOTES : Aromatics (pg 29): This bundle of herbs, also known as a bouquet garni,

consists most commonly of parsley sprigs, a bay leaf, and a few thyme sprigs

tied with a string or gathered in a cheesecloth bag. (I just put them into the

dish loose most of the time and fish them out before serving.) Bouquet garni is

used to flavor soups braises, stews, and may other dishes. I usually make mine

rather generous -- 8 long full branches of parsley, 4 to 6 bushy sprigs of

thyme, and 2 small bay leaves -- and add any other herb that's appropriate to

the dish, such as a sprig of tarragon if tarragon is called for in the recipe,

and so forth.

* Exported from MasterCook *

 

Quick Mushroom Stock

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 253

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup dried porcini mushrooms -- (or more)

2 teaspoons olive oil

1 onion -- coarsely chopped

1 large clove garlic -- sliced

2 mushrooms, sliced, plus any trimmings

2 teaspoons tomato paste

1 tablespoon fresh marjoram -- (or 1 tsp dried)

1/2 cup dry white wine -- (or red wine)

1 tablespoon flour

salt & freshly milled pepper

1 teaspoon red wine vinegar

 

Cover the dried mushrooms with 1 1/2 cups hot water an set aside. Heat the

oil in a saucepan over high heat. Add the onion, carrot, garlic, and fresh

mushroom trimmings. Saute, stirring occasionally, until well-browned, about 10

minutes. Reduce the heat to medium, stir in the tomato paste, marjoram, and

wine, and sprinkle on the flour. Cover the pan and cook until the wine is

reduced to a syrupy glaze, about 3 minutes. Add the porcini and their soaking

water, 1/2 teaspoon of salt, a little pepper, and the vinegar, and simmer for 20

minutes. Strain. Remove the dried mushrooms and add them to the stew. If you

wish to concentrate the sauce, simmer it in an open pot until it's reduced to

the desired strength.

 

 

Makes 1 cup

 

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Nutr. Assoc. : 0 0 0 0 4204 0 0 0 0 0 0

 

* Exported from MasterCook *

 

Summer Mushroom Ragout

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, pg 254

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian Cooking For Everyon

 

Amount Measure Ingredient -- Preparation Method

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Mushroom Stock (pg 197) OR

Quick Mushroom Stock (pg 253)

8 ounces oyster, shiitake, or cremini mushrooms -- stems removed

1 pound large white mushrooms -- stems trimmed

3 tablespoons olive oil

2 cloves garlic -- thinly sliced

4 teaspoons chopped fresh marjoram

2 tablespoons chopped fresh parsley

2 large ripe tomatoes, peeled & seeded -- chopped

salt & freshly milled pepper

1 teaspoon chopped fresh mint

 

Make the stock first and include the mushroom trimmings. Slice all but

oyster mushrooms about 1/3-inch thick.

Warm the oil and garlic in a wide skillet over medium heat until the garlic

is fragrant and golden, about 3 minutes. Remove the garlic. Add the marjoram,

parsley, and tomatoes, cook for 1 minute, then raise the heat and add the

mushrooms. Season with 1/2 teaspoon of salt and a little pepper. Saute until

the mushrooms begin to color, about 5 minutes. Add the stock, lower the heat,

and simmer until the mushrooms are tender and the stock is slightly reduced.

Stir in the mint and serve .

 

 

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