Mushroom stock

Ingredients:

• 2 teaspoons oil
• 2 medium carrots chopped
• 1 onion chopped
• 1 can tomato paste (the small one)
• ½ lb (200g) mushrooms roughly chopped (approximately, more will just make more or taste more)
• 1 oz (15g) dried shiitake or porcini mushrooms
• 3 cloves garlic smashed lightly skins left on
• 3 sprigs thyme
• Ground black pepper
• Water to cover

Steps:

1. Heat the oil in a large pot, then add the carrots and onion. Cook over high heat until it begins to brown, about 5 minutes. Make sure it browns a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet.
2. Stir in the tomato paste and cook for 2 minutes to caramelize.
3. Stir in all the remaining ingredients and bring to a boil, then reduce the heat and simmer for 30 to 45 minutes.
4. Place a fine mesh sieve over a large bowl and strain the mushroom stock into it.
5. Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.

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