Hearty Beefy Mushroom Stock Under Pressure

In France, cooking is a serious art form and a national sport.
Julia Child

So after a run to Sam’s a few days ago I have big and lots of everything, but today the mushrooms needed to be dealt with muy pronto and a raid on the veggie bin produced a couple of leeks, carrots, celery and onions, all perfect additions to a hearty mushroom stock and easily packaged for future use in soups, stews, gravy and pan sauces.  I also pulled the last 4 cups of beef stock from the freezer and between roasting the veggies for 25 or so minutes and making the stock in the pressure cooker, I had about an hour invested in the process, but what a great stock to have on hand.

For me another opportunity to use some of the little treasures from my daughter’s trip to Paris white truffle oil and truffle salt, making the broth little more sophisticated than an everyday mushroom stock

For the roasted mushroom and veggie stock:
4 cups of beef stock or 1 pod of beef stock concentrate
3 cups water
3 huge Portobello mushrooms, cut into large chunks
8 ounces baby bellas, halved
2 ounces dried shiitake mushrooms, rehydrated, save liquid and fine strain to remove any sandy grit
2 ounces dried porcini mushrooms, rehydrated, save liquid and fine strain to remove any sandy grit
sprinkles of truffle salt
pinches of porcini dust
* optional a tiny drizzle of white truffle oil
freshly ground black pepper
1/4 cup of white wine to deglaze roasting pan
a couple of ribs of celery + the celery heart, chunked up
1/2 sweet onion, halved, peeled and cut into 4 pieces
2 carrots chunked up
2 leeks white and light green parts, halved lengthwise

Lightly oil a sheet pan and toss all of your veggies, sprinkle with a little truffle salt and roast 425º for 25 minutes, turning once or twice.  Add all of the roasted veggies to the Instant Pot metal insert along with herbs and other seasonings.  Deglaze sheet pan with white wine for a few minutes and pour liquid (include strained mushroom liquid from rehydrating mushrooms if using) into the pot.  Set Pressure cooker to high pressure 35 minutes,  allow the pressure to come down naturally, cool and strain through a fine sieve.  Freeze stock in containers about 2 cup measurements works for me most of the time.

Hearty Beefy Roasted Mushrooms and Vegetable Stock 2

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