Mushroom Essence
Notes: For quick-start meals, make several batches of this flavorful stock and freeze; thaw in a microwave oven.
How to Make It
Step 1
1
Rinse mushrooms; trim and discard discolored stem ends, then thinly slice mushrooms. In a 4- to 6-quart pan, mix mushrooms with lemon juice, then add wine, ginger, and thyme. Cover and place over medium-high heat; stir occasionally until mushrooms are juicy, about 5 minutes. Uncover and stir occasionally over high heat until liquid is evaporated, 15 to 20 minutes.
Step 2
2
Add broth to pan. Cover and simmer to blend flavors, about 15 minutes. Measure mushrooms and liquid. If there's more than 4 cups, return to pan and boil, uncovered, until reduced to 4 cups; if there's less, add water.
Step 3
3
Nutritional analysis per cup.
Ingredients
1 pound mushrooms
1 tablespoon lemon juice
1/2 cup dry white wine
6 slices (quarter-size) fresh ginger
1/2 teaspoon dried thyme
4 cups fat-skimmed chicken broth
Directions
Step 1
1
Rinse mushrooms; trim and discard discolored stem ends, then thinly slice mushrooms. In a 4- to 6-quart pan, mix mushrooms with lemon juice, then add wine, ginger, and thyme. Cover and place over medium-high heat; stir occasionally until mushrooms are juicy, about 5 minutes. Uncover and stir occasionally over high heat until liquid is evaporated, 15 to 20 minutes.
Step 2
2
Add broth to pan. Cover and simmer to blend flavors, about 15 minutes. Measure mushrooms and liquid. If there's more than 4 cups, return to pan and boil, uncovered, until reduced to 4 cups; if there's less, add water.
Step 3
3
Nutritional analysis per cup.
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