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Shiitake Mushroom Stock

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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

  1. In a large soup kettle, sautè the celery, onions, carrots, garlic and ginger until the onion becomes translucent; do not brown the garlic.

  2. Incorporate the rest of the ingredients, bring to a boil, reduce heat and simmer 1 hour.

  3. 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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About the Author

Food Management Staff

Food Management is a media brand that features trends and best practices, products and solutions that connect deeply with the noncommercial foodservice professional. Four key onsite segments — College & University, K-12, Healthcare, and Business & Industry dining — are the focal points in our coverage. Our audience receives both the big picture information they need as well as segment specific knowledge to run their businesses better.

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