White Wine Mushroom Stock Pressure Cooker Recipe

White Wine Mushroom Stock Pressure Cooker Recipe

Ingredients

Makes 1½ quarts – Cooker: 6- to 8-quart – Time: 16 minutes at HIGH pressure

• ¼ cup light olive oil
• 1½ pounds mixed fresh white and cremini mushrooms, finely chopped, including stems and trimmings (will be a heaping 8 cups)
• 1 large white onion, coarsely chopped
• 2 cloves garlic, peeled and smashed
• 1 rib celery with leaves, chopped
• 2 medium carrots, chopped
• 2 cups dry white wine or flat Prosecco
• ¼ cup dried mushrooms, such as porcini or shiitake (¼ ounce), rinsed well
• 1 bay leaf
• 3 sprigs fresh thyme, or ½ teaspoon dried herbes de Provence
• 10 black peppercorns
• ¼ cup reduced-sodium soy sauce or tamari
• 5 to 6 cups water, or as needed

Method

1. In a 6- to 8-quart pressure cooker, heat the oil over medium-high heat until very hot
2. Add the mushrooms and cook, stirring a few times, until they start to brown and release their liquid, about 6 minutes
3. Add the onion, garlic, celery, and carrots and cook, stirring a few times, until softened, about 5 minutes
4. It is okay if they brown on the edges
5. Add the wine and bring to a boil
6. Add the dried mushrooms, bay leaf, thyme, and peppercorns and enough of the water to cover everything
7. Close and lock the lid
8. Set the burner heat to high
9. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
10. Set a timer to cook for 16 minutes
11. Remove the pot from the heat
12. Open the cooker with the Natural Release method; let stand for 15 minutes
13. Be careful of the steam as you remove the lid
14. Set a large colander lined with a double layer of cheesecloth over a large bowl and pour the broth through to strain
15. Strain a second time, if necessary, to remove all the mushroom bits
16. Press on the solids to get all the liquid
17. Discard the solids
18. Stir in the soy sauce
19. Cool to lukewarm
20. The stock is ready for use
21. It will keep in an airtight container in the refrigerator for up to 4 days or the freezer up to 3 months

Full List of Soup Recipes
Full List of Stock Recipes

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