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Mohegan Sun Mushroom Stock
Ingredients
| * | 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