
Mohegan Sun Mushroom Stock
Makes 2 QuartsIngredients
* | Stems from 2 cups mushrooms |
* | Green portions of 2 leeks, cleaned and chopped |
* | 12 cups cold water |
* | 1 bay leaf |
* | 2 tablespoons salt |
* | 1 teaspoon whole peppercorns |
Instructions
1 | Combine the mushroom stems and leek leaves with the cold water in a saucepan. Add the bay leaf, salt and peppercorns. Cook until reduced to 1/3. |
2 | Strain the stock through a fine mesh strainer and discard solids. |
Source
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT