Author Fannélie Stammégna, Importations Nobelhaus Inc.
Ingredients
800gof various fresh mushrooms
1onion
2clovesgarlic
20gdehydrated mushrooms
3sprigs of fresh thymeleaves only
180gcoarse salt
50gof white wine
Instructions
Put the onion, thyme and garlic in the mixing bowl. Chop 5 sec / speed 5.
Add half of the fresh mushrooms and mix 4 sec / reverse / 4 speed with the spatula instead of the cup to help. Add the other half of the mushrooms and mix again 4 sec / reverse / speed 4.
Add dehydrated mushrooms, salt, white wine and cook 45 min / 120 ° / speed 1 for TM5 (or 45 min / Varoma / speed 1 for TM31), with the cooking basket to allow evaporation, but avoid projections.
At the tone, place the measuring cup on the lid and mix 30 sec / speed 10. Put in jars and close immediately. The mushroom stock can be stored for 3 months in the refrigerator when opened, 6 months in the refrigerator if unopened and 1 year in the freezer.
Notes
Use different mushrooms for different tastes.
This mushroom stock paste is used for seasoning pasta or rice water, flavouring soup, béchamel or as a base for a mushroom sauce.