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3 cups
Medium
Published 1999
This stock can be made with any mushroom and used in soups or sauces. As with any stock, it freezes well. We grind the vegetables in a meat grinder to expose more surface area for quick cooking and purer flavor. This recipe calls for a food processor, which more home kitchens are likely to have, as an alternative. The curry powder brings out the mushroom flavor.
Finely grind the mushroo