Mushroom Stock

 Mushrooms are wonderful earthy treats. There are a thousand different varieties of mushrooms. Be careful if you are not a skilled mushroom hunter; you are better off buying mushrooms in a supermarket. Some mushrooms are very expensive and making them into stock is not a practical choice to make.  However, mushroom stock is very helpful to have on hand especially for vegans. I like to make mushroom stock using the button mushroom or baby portobello mushrooms. These kinds of mushroom are inexpensive to make stock. Mushroom stock is ideal to have around. It can be used as a base for mushroom soup or a sauce for making stir-fried dishes to go with meets three or vegetables. Mushrooms are also very healthy to consume daily. So let's make mushroom stock now.

 Ingredients:

2 lbs. button mushrooms, cleaned

4 garlic cloves

2 cups chopped sweet white onion

3 quarts cold water

1 tsp salt

Directions:

Place all the ingredients in a stockpot and simmer for 2 hours. 

Strain the broth through a fine mesh sieve.

Pour the broth into a glass jar with lid and then refrigerate, or it can be frozen until needed.

Tip: store mushrooms in the refrigerator covered with a damp paper towel to keep them moist. Do not store them in plastic bags, or they will become slimy.