Mushroom Stock: Cooking The French Laundry

Mushroom Stock
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Cooking The French Laundry
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[@jbartlettcoys]

Wow. Really didn't expect the stock to be made with *minced* mushrooms and veg, when I make vegetable or chicken stock I just halve the veg. Makes sense though, I bet it gives tonnes of flavor. Also surprised not to see any more powerful umami tasting mushrooms in there like porcini or portobello. Looking forward to trying this recipe though before perhaps tweaking it myself.

[@aaaaaaaaaaaaahaaaaaaaaaaaaaa]

Portobello are just overgrown cremini and not really that high up there on the umami notes. Porcinis would be nice though.

[@aroha1203]

Awesome!~ :)

[@wankonbones]

What is the spice in the garnet ramekin? ...anyone?

[@missoliver1]

i am in love, without even seeing a face I am completely besotted with Sean0272. This is a genius at work.

[@markcross2900]

would add porcini

[@Seanc0272]

That would add some more flavor but this wasn't supposed to be a giant mushroom flavor.

[@Rainonyou69]

what do you do with the vegie mush???????

[@griffithfan6668]

you can mold it into little people for your kids to play with, or throw it away

[@user-ft3wb4jq3v]

@@griffithfan6668 haha epic

[@killuminatidon1624]

Throw it in the compost bin

[@Rainonyou69]

i highly doubt he would put garbage or compost in his fridge and label it! :D