Cold winter days are perfect to stock up on some broths. Every other weekend I make a fresh broth to use in cooking during a week and to freeze for later (for hot summer months when just thinking of turning on the oven makes me hot!). I prefer to make my stock during weekends, uninterrupted by pick ups, drop offs, and other school activities that sometimes come on a moment notice.
For the stock I use portobello mushrooms as they have a little more flavor.
Mushroom Stock (Broth)
Ingredients:
2-3 portobelo mushrooms, sliced
2 carrots, washed and pilled
1 leak, thoroughly washed white part, cut lenthwise in half
1 onion, sliced in half
1 celery root (you can use 2 celery stalks, just don't bake it, and add it with the seasoning), washed, pilled, and quartered
5 l (a little over a gallon ) water
Seasoning:
1 teaspoon dill seeds
1/2 teaspoon black peppercorn
1 bay leaf
Preheat the oven to 350F (175 C).
Prepare all ingredients (clean and cut), and place on oiled baking sheet. Roast until golden brown (about 25-30 minutes depending on your oven).
Transfer all roasted vegetables to a big pot, add water and bring it to a simmer (never let your broth reach a rapid boil point!). If there is any foam, skim it with a slotted spoon.
Simmer for about 3 hours.
Add dill seeds and peppercorns and simmer for another 1-2 hours. Add bay leaf and simmer another 10 minutes. Cool, discard bay leaf, and refrigerate over night: let all the flavor develop and blend.
Next day strain the broth, bring it to a simmer for about 15 minutes. Now it's ready to be used in your favorite risotto, soup, sauce. Shelf life in the refrigerator 3 days.
I also freeze it in a freezer safe and labeled container (I personally like wide mouth jars) for up to 6 months.
There's no salt in this broth as I prefer to control salt when I make a dish with it. However, from time to time I do add salt at the end and label it accordingly.
Can you smell it?! :)
See you,
Marina
