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Mushroom Stock


Use this mushroom stock to make Ubuntu chef Jeremy Fox's Celery Root, Persimmon, and Swiss Chard "Stuffing."

  • Yield: Makes about 5 cups

Source: The Martha Stewart Show, November 2009


  • 1/2 pound shiitake mushrooms, cleaned
  • 1/2 pound crimini mushrooms, cleaned
  • 1/2 large carrot, peeled and cut into 2-inch pieces
  • 1/2 celery root, peeled and cut into 2-inch pieces
  • 3 shallots, peeled and cut into thirds
  • 1 tablespoon rosemary leaves
  • Vegetable oil, for pan


  1. Place both mushrooms, carrot, celery root, shallots, and rosemary leaves in the bowl of a food processor; process until finely chopped.

  2. Heat vegetable oil in a large pot over high heat. Transfer vegetable mixture to pot and reduce heat to medium. Cook vegetables, letting them "cake" in bottom of pot, about 5 minutes.

  3. Add 12 cups water to pot. Simmer for 2 hours. Strain stock and let cool.

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