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Mohegan Sun Mushroom Stock
Makes 2 Quarts
*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
1Combine 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.
2Strain the stock through a fine mesh strainer and discard solids.
From Under the Mohegan Sun: A Celebration of Cuisine & Culture from the culinary team at Mohegan Sun, Uncasville, CT