Mushroom stock

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:

1. 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.

2. Stir in the tomato puree/paste and cook for 2 minutes to caramelize.

3. Stir in all the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 to 45 minutes.

4. Place a fine mesh sieve over a large bowl and strain the mushroom stock into it.

5. Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.