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Mushroom stock
A recipe from I Know How to Cook
Ingredients
50g (9oz) mushrooms
60g (2oz) (4 tablespoons) butter
1 tablespoon lemon juice
Method
Wipe the mushrooms with a damp cloth (do not peel them) and chop them.
Melt the butter gently in a pan with a tightfitting lid, add the lemon juice, 120ml (4fl oz) water, and the mushrooms, cover and cook gently for about 10 minutes.
Strain and reserve the liquid, which can be reduced further to intensify the flavour if required.
Use the liquid to flavour sauces.
The cooked mushrooms can be reserved and used as a garnish.
more stocks and stuffings
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Details
Preparation time:
10 minutes
Cooking time:
10 minutes
Makes 120 ml (4 fl oz)
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Food Books
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I Know How To Cook
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The Silver Spoon: Pasta
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Pork & Sons
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