Soaked Beans and Grains
Mushroom Stock
| By : |
| Prep Time | 5 minutes |
| Cook Time | 30 minutes |
| Servings |
6 servings
|
Ingredients
- 1 ounce porcini mushrooms dried
- 1 ounce shiitake mushrooms dried
- 16 ounce white mushrooms cremini or portobello mushrooms, diced
- 1 large onion diced
- 1 leek green part only, well rinsed
- 1 carrot peeled and diced
- 2 cloves garlic chopped
- 1 cup red wine
- 2 tablespoon soy sauce or low sodium tamari if gluten free
- 1 bay leaf
- 3 sprigs fresh thyme
- 2 sprigs fresh parsley
- 1 teaspoon black peppercorns
- 12 cups Water
Ingredients
|
Instructions
- Soak porcini and shiitake mushrooms in
4 cups hot water while prepping other ingredients. - Add fresh mushrooms and onions to Instant Pot inner pot. Press Sauté and sauté mushrooms and onions to soften and reduce in size.
- Add leek, carrot, garlic and wine. Stir, and allow wine to evaporate until wine doesn’t smell as pungent.
- Add all remaining ingredients.
- Press cancel to stop sauté function and close the lid of the Instant Pot. Press Manual and leave time at 30 minutes pressure cooking.
- When time has lapsed, allow for natural pressure release, waiting until silver button on lid drops. Remove lid away from you.
- Strain stock through sieve, strainer, or nut milk bag.
- Use immediately or store in fridge for 1 week or freezer for 3 months. Enjoy!
Amanda’s mission is to bring you savory, hearty, whole recipes to get you started – and keep you going – on your plant based journey. Her Blog, Ground Leaf, is designed specifically to be simple and clear. Think of it as an electronic cookbook – easy to navigate and find exactly what you’re looking for based on your changing needs, moods, and cravings. We hope you enjoy her innovative and wholesome plant-based recipes!
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