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Shiitake Mushroom Stock
Food Management Staff
April 1, 2004
1 Min Read
FM Staff
Yield: 5 gallons
2 lbs. shiitake mushroom stems
2 ozs. sesame oil
1 lb. celery, diced
1 lb. carrots, scraped & diced
2 lbs. onion, diced
12 ozs. soy sauce
4 ozs. chicken base
12 ozs. beef base
4 ozs. garlic, minced
4 ozs. ginger, fresh, minced
1 Tbsp. allspice
In a large soup kettle, sautè the celery, onions, carrots, garlic and ginger until the onion becomes translucent; do not brown the garlic.
Incorporate the rest of the ingredients, bring to a boil, reduce heat and simmer 1 hour.
Strain through a chinois lined with a double thickness of well-rinsed cheesecloth.
Recipe from Greg Brandes, hot food production supervisor, MedCentral Food and Nutrition Dept.
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