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Mushroom Essence





Yields
Makes 4 cups

Notes: For quick-start meals, make several batches of this flavorful stock and freeze; thaw in a microwave oven.

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 67Calories from Fat 6.7
% Daily Value *
Total Fat 0.5g1%

Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 82mg4%
Total Carbohydrate 6.2g3%

Dietary Fiber 1.5g6%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.