There are several types of mushrooms that it is ok to eat the stems; whites and crimini's specifically. But what about the portabellas, and shiitakes? You have paid money for the whole mushroom, so you might as well make use of the whole mushroom.
One thing that I have started doing that ensures I get my money's worth out of my mushroom purchase, is making a mushroom stock.
A stock is perfect! It can be used in almost any meal, and it adds a great umami flavour. Make soups, stews, and risottos, or add a few tablespoons to stir-fries, casserols, and crockpot recipes.
Here is my simple Mushroom Stock Recipe, versatile and delicious.
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1 lb. variety of mushroom stems, or full mushrooms
1/2 tsp. dried thyme
1/2 tsp dried rosemary
Enough water to cover
1. In a large pot, heat olive oil over medium-high heat. Add the onions, garlic and mushrooms. Cook until the mushrooms are soft and starting to brown. Onions should be translucent. Add the dried thyme and rosemary, and enough water to cover all the ingredients.
2. Bring to a boil for 1 minute, reduce heat, and let simmer for 30-35 minutes.
3. Remove from heat and strain. Push the solid ingredients to release as much liquid as possible.
4. You can then Refrigerate for one week, or freeze at this point but since I like my stocks to have a more concentrated mushroom flavour I simmer for another 10 minutes.
5. This stock can be kept refrigerated for up to one week or
frozen in an air-tight container for up to one month.
Photo Courtesy of TeeBeeWee
