Mushroom Stock

Preparation info

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By James Viles

Published 2016

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  • 600 g (1 lb 5 oz) assorted mushrooms
  • 20 ml (½ fl oz) grape seed oil
  • 4 brown onions, chopped
  • 5 garlic cloves, chopped
  • 70 g ( oz) sea lettuce
  • 1 litre (35 fl oz) chicken stock
  • 5 g ( oz) salt
  • 60 ml (2 fl oz) white soy sauce


Preheat the oven to 60°C (140°F). Slice the mushrooms as thinly as possible, arrange in a single layer on a baking tray and place in the low oven for 5 hours to dehydrate.

Heat the oil in a saucepan and sauté the onions and garlic lightly. Add the dry mushrooms, sea lettuce and chicken stock and cover tightly with plastic wrap. Infuse over low heat for 6 hours without boiling or uncovering.

When ready, strain through muslin (cheesecloth), discarding the solids. Season with the salt and white soy sauce.