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Roasted Mushroom Stock

Makes 3 litres

This stock is best made in advance. It makes quite a bit and some of the uses include adding it to your pasta water (or cooking your pasta in it), reduce it, add some extra bit and make a gravy. Add it to everything in place of additional liquid. If you can't use it all in a few days, put in the freezer.



  • 200gr fresh brown mushroom thinly sliced

  • 200gr fresh shiitake mushroom thinly sliced

  • 200gr fresh big flat mushrooms thinly sliced

  • Dried shiitake mushroom - rehydrated in 600ml of boiling water for 1 hour

  • 1 tbsp of crushed garlic

  • Sprinkle of salt

  • half a punnet of fresh thyme

  • 1/4 cup olive oil

  • 3 pepperberrys

  • 2.5 litres of water

  • 2 bay leaves

  • 1 tbsp of lemon juice

  • a dash of white wine (optional)


  1. Add the fresh mushrooms to a pan, toss through garlic, olive oil, garlic, salt and thyme. I actually put mine in the airfryer on 180 degrees Celsius for 15 mins stirring regularly. You can also do this in the oven. Tip: as it's roasting there will be juices in the pan. I was draining this off everytime I stirred the mushrooms and kept it in a container and I add this to the saucepan for the stock.

  2. Once the mushrooms are nicely roasted add them to a saucepan with 2.5 litres of water, add the dried and rehydrated shiitake, add the pepperberry, 2 bay leaves, lemon juice and dash of white wine.

  3. Bring to the boil and gentle boil for about 15 mins. Turn off and allow to sit until room temperature.

  4. Strain all of the solids out (these maybe repurposed for something else. If there is still favour in there you can add it to another dish). Store in the fridge or freezer depending on when you will use the stock.

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