Skip to main content

Not your standard mushroom stock


At first I was intimidated by the Alinea cookbook recipes. Then I thought it couldn't be true. After all, Ultra Tex 3 can only belong to food in science fiction. But the more I read the book, the more I realized there was no need to make these recipes as is. Most recipes in the Alinea cookbook come with sub recipes that hide gems like vanilla pudding and cheese sauce. Or in this case, mushroom stock.

The last time I made vegetable stock from a cookbook, it made me decide stock making wasn't worth the effort. This time, the Alinea recipe has sworn me off stock cubes forever. It's such a simple recipe. Chop half a pack of mushroom, a carrot and an onion coarsely, then pulse them in the food processor. Bring to a simmer with parsley, thyme, bay leaf and a litre of water. Simmer for 45 minutes, then strain and return to the saucepan. Simmer again until halved. Strain again. Cool.

I don't know how it tastes yet because I made the stock for something I am cooking tomorrow. But the whole house smells of mushrooms and herbs and something very, very nice this whole has become. I think I will make this again just for this smell.

Comments

notyet100 said…
smells good,..:-)
The amazing smell that you're describing makes me want to make this though I'm not a huge fan of mushrooms!

Lovely loot - i esp love the hare and the tortoise mug. Too cute! But I thought we'd see more photos. :/
CurryLeaf said…
Sound great.Mushroom stock is good esp with mush soups.Never tried this,i always make stock/broth from vegan yum yum
Bharti said…
I love the flavor mushrooms add to stock. Very earthy and gives a veggie broth some 'weight'.
Ann said…
Interesting, I was under the impression mushrooms would make goopy stock. I need to try this, I spend way too much money on store bought stock.

Popular posts from this blog

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o

Kadhi Chawal

I just can't think of what to write today. That's what my absolute favorite meal does to me, I just want to stop talking and dig right in. So I won't ramble and go straight on the recipe for kadhi. First, make the pakoras that would go in the kadhi. Slice an onion lengthwise. Make a batter with 1/2 cup chickpea flour (besan), salt, red chilli powder and water. Dip onions in this batter and deep fry until crisp. Keep aside. Now blend 1 cup yogurt and 1/3 cup besan into a paste. Add 3-4 cups water to make a very thin blend. Heat a tbsp of oil in a pan. Add a tsp each of mustard seeds, cumin seeds, ajwain (carom seeds) and methre (fenugreek seeds). Let splutter for a few seconds. Now add a large onion, cut lengthwise into thin slices and cook until browned lightly. Pour in the yogurt/besan mix and add 1 tsp turmeric powder, 1 tsp salt and 1/2 tsp red chilli powder. Bring to a boil, reduce the heat and let simmer for at least half an hour. You have to stir this occasio