Perfect for soup, risotto, ramens and more !!
Ingredients:
2 teaspoons oil
2 medium carrots chopped
1 onion chopped
1 can tomato paste (the small one)
½ lb (200g) mushrooms roughly chopped (approximately, more will just make more or taste more)
1 oz (15g) dried shiitake or porcini mushrooms
3 cloves garlic smashed lightly skins left on
3 sprigs thyme
Ground black pepper
Water to cover
Steps:
Heat the oil in a large pot, then add the carrots and onion. Cook over a high heat until it begins to brown, about 5 minutes. Ensure that it browns a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet.
Stir in the tomato puree/paste and cook for 2 minutes to caramelize.
Stir in all the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 to 45 minutes.
Place a fine mesh sieve over a large bowl and strain the mushroom stock into it.
Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.