Roasted Mushroom Stock

Makes 12 c.

Total time 2 hr 30 min

Ingredients:

1 1/2 lb. mixed mushrooms (preferably darker varieties such as cremini)

1 lb. cleaned leeks

1/2 lb. white onion, diced

1/2 lb. carrot, diced

1/2 lb. parsnip, diced

1/2 bulb fennel, diced

3 T. grapeseed oil

1 T. dry vermouth

2 sprigs marjoram

4 sprigs parsley

12 black peppercorns

2 bay leaves

Directions:

1. Preheat oven to 375 degrees F. In a bowl, toss mushrooms, leeks, onion, carrot, parsnip, fennel, and oil. 

2. Roast on 2 baking sheets for 1 hour, stirring occasionally. Transfer to a pot and add vermouth, 12 c. cold water, marjoram, parsley, peppercorns, and bay leaves. Simmer, skimming occasionally, 1 hour. 

3. Let rest 10 minutes, then ladle through cheesecloth discarding solids and the cloudy liquid at the bottom of the pot.