Mushroom Stock/Broth

Step 1: Heat the oil in a large pot, then add the carrots and onion. Cook over a high heat until it begins to brown, about 5 minutes. Ensure that it browns a bit, as you don’t want to ‘sweat’ the vegetables or the stock will be too sweet. Also, don’t get it too dark or it will have a bitter taste.

Step 2: Stir in the tomato puree/paste and cook for 2 minutes to caramelize.

Step 3: Stir in all the remaining ingredients and bring to the boil, then reduce the heat and simmer for 30 minutes. Skim any scum that appears on the surface.

Step 4: Place a fine mesh sieve over a large bowl and strain the mushroom stock into it. Discard the solids from the sieve or remove garlic skins, bay leaves and thyme stocks and add to soups, casseroles or sauces.

Step 5: Add the mushroom stock back to the pan and simmer for a further 15 minutes to concentrate the flavors.

Step 6: Use immediately or cool and refrigerate for up to 5 days or freeze for up to 3 months.