Ref: 384
Heading: Sauces Dressings & Dips
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 12
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Ingredients & Prep
200 g
button mushrooms chopped
150 tbsp
water or white wine
300 ml
water to cover approx.
1 onion med finely sliced
1 leek white only thinly sliced
2 celery stick thinly sliced
2 carrot thinly sliced
2 garlic clove chopped
2 bay leave
2 tbsp
fresh thyme
1 tsp
black pepper freshly ground
2 tbsp
olive oil
Method
Step 1
In a good sized saucepan add the onion & oil & fry until soft, add garlic & fry for 1 min, add all the other veg, fry of until a little colour, then add the wine (if using & reduce by half).
Step 2
Add all the other ingredients & cover with boiling water & simmer with a lid on for an hour.
Step 3
Remove from the heat & allow to cool to warm, place a piece of muslin cloth or a clean cotton tea towel into a bowl, pour stock into the bowl, then lift muslin cloth/towel around the edges allowing liquid to escape, when this is done twist cloth to extract all the liquid.
Step 4
Use stock within a day or 2 if stored in the fridge or freeze in pots
Suggestion & Tips
Classic base stock.