Mushrooms are well known for their meaty flavor. They are rich in natural umami elements and we enhance that here with the addition of soy sauce and sherry. The finished stock has a rich flavor that can be used for vegetarian soups and sauces or to enhance meat dishes. You can easily turn this into a rich mushroom soup with the addition of some sautéed mushrooms and a touch of cream.

　　

Ingredients

makes about 6 cups

　　4 1/2 cups/1,012.5 grams water

　　18 ounces/500 grams button mushrooms, cleaned and cut into quarters

　　1 medium onion, sliced

　　1/2 cup plus 2 tablespoons/140 grams oloroso sherry

　　6 tablespoons/120 grams soy sauce

　　1 head garlic, peeled and separated into cloves

　　

Step 1

Put the water, mushrooms, onion, sherry, soy sauce, and garlic in a 6-quart pressure cooker and cook on high pressure for 15 minutes. Let the pressure dissipate naturally. Alternatively, combine the ingredients in a heavy-bottomed pot and bring to a simmer over medium-high heat. Simmer gently, skimming any foam off the surface as needed, for 1 hour. Remove from heat, cover, and let steep for 30 minutes.

　　

Step 2

Strain the finished stock through a fine-mesh strainer lined with damp cheesecloth. Use immediately, or chill and reserve (or freeze) for future use.

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