Quick Porcini Mushroom Stock

This quick mushroom stock is perfect in a pinch when making soups or chowders.

Quick Porcini Mushroom Stock

(makes about 4 cups)

What you’ll need:

• 1 tsp (5 mL) Avocado Oil
• ½ cup (125 mL) Dried Porcini Mushrooms (see tips)
• 1 Arbol Chilli
• 8 cups (2 L) Water
• 1 tbsp (15 mL) Sea Salt

Instructions:

1.  Warm a large saucepan over medium/high heat.

2. Add oil, mushrooms and chilli. Stirring often sauté until mushrooms become fragrant; about 1-2 minutes.

3. Add water and bring to a boil.

4. Turn heat to low and simmer until liquid has reduced by half; about 45-60 minutes.

5. Add salt and stir to combine.

6. Remove from heat and use immediately or cool to room temperature and store in the refrigerator for up to 5 days or freeze for up to 3 months.

Chef Jordan’s Tips:

• Dried Shiitake and Chanterelle mushrooms substitute well for Porcini in this recipe.