Mushroom Base

Name: Mushroom Base
Yield: Makes about 8 cup
Ingredients: ¼ ounce dried porcini; 5 cups chicken stock (any of the homemade stocks, or sterile-pack); ½ pound lobster or other very firm mushrooms, such as king oysters, cut into ½-inch chunks (about 3 cups); 3 cloves garlic, smashed, peeled, and minced; ⅔ cup olive oil; ½ cup Oyster Mushroom (Pleurotus) Base (opposite); 1 white onion, cut into ¼-inch dice (about ¾ cup); ¾ cup red wine; ¾ pound white mushrooms, trimmed and cut into ¼-inch strips (about 4 cups)

Preparation info

Makes about
8 cup

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

This base, for risotto, pasta sauce, or cooking chicken or fish, is well worth making when the mushrooms are available. The yield is enough for a risotto or pasta for at least 6 or to cook a large roasted chicken, skinned and cut into smallish pieces and poached in sauce for 6 to 8 (serve with rice).

Ingredients

⅔ cup olive oil
1 white onion, cut into ¼-inch dice (about ¾ cup)
¾ pound

Side dish
Gluten-free

Method

Warm half of the olive oil in a large saucepan. Add the onion and white mushrooms. Cook over medium heat, stirring, until the onion is translucent. Add the remaining ⅓ cup olive oil and the lobster mushrooms and garlic and cook over medium-high heat until the firm mushrooms begin to brown. Soak the por