Mushroom stock

A recipe from France: The Cookbook

Preparation: 10 minutes

Cooking: 10 minutes

Makes: 120 ml (4 fl oz)


50g (9oz) mushrooms

60g (2oz) (4 tablespoons) butter

1 tablespoon lemon juice


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.