Mushroom Stock and Mushroom Pâté

The stock adds wonderful taste to any soup, whip into a stroganoff, a sauce for tofu, and much more.

Bouillon de Champignons (French)

Makes 6-8 cups (1420-1900 ml)

1 ounce (30 g) fresh or dry porcini mushrooms 

4 cups (900 g) white or cremini mushrooms

1 cup (230 g) dried shitakes

2 cups (480 ml) hot water

1 Tbs. (15 ml) olive oil

2 medium or 1 1/2 large onion, sliced or diced

2 organic carrots, sliced or diced

8 cups (1900 ml) water

3/4 cup (160 ml) red wine

2 sprigs fresh thyme

                                                                                             (Porcini has a strong nutty flavor.)

1. Soak the porcini mushrooms in the hot water for about 20 minutes.

2. Heat the oil in a large stockpot over medium heat.

3. Add the onions and carrots, cover, and sauté about 5 minutes.

4. Add the sliced mushrooms and sauté until they are wilted.

1. 5. Add the water, wine, dried shitakes, and porcini mushrooms with the soaking liquid. NOTE: Do not add the last Tbs. (15 ml) of the liquid which may contain sediment.

6. Cover and simmer for an hour.

7. Add the thyme and simmer another 5 minutes.

8. If the flavor is too weak, remove the lid and boil rapidly to concentrate the flavor.

9. Strain into a bowl through a sieve, pressing the juice out (Save the vegetables to make Mushroom Pâté)
10. Store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 6 months.

Mushroom Pâté

Champignon Pâté

strained vegetables

1/2 cup (120 g) organic toasted walnuts

1 cup (240 ml) chopped parsley

2-3 garlic cloves

pinch of allspice,

fresh or dried thyme

black pepper to taste

1. Put all the ingredients in a food processor.

2. Pulse until desired consistency-little chunky or smooth.

3. Serve with crackers or bread, as a sandwich spread, or just a side dish.

4. Store in a airtight container in the refrigerator up to a week. It does not freeze well; texture changes.