Mushroom Nage

Preparation info

  • Makes

    1¾ Litres

    • Difficulty


Appears in

Formulas for Flavour

By John Campbell

Published 2001

  • About


  • 50 ml/2 floz/¼ cup olive oil
  • 250 g


In a stockpot, heat the olive oil over a moderate heat, then add all of the vegetables except the dried mushrooms (they will make the nage bitter if added now) and sweat for 8 minutes.

Pour in the wine and water and add the herbs. Bring to a simmer, skim, then continue cooking for 30 minutes, skimming frequently.

Remove the stock from the heat and add