At Philadelphia's Vedge, chef-owner Rich Landau uses mushrooms in three forms to make this deeply flavored stock: fresh, dried and powdered. If you can't find mushroom powder, use an electric spice grinder to pulverize dried porcinis, oysters or another mushroom of your choice.
The stock can be refrigerated for up to 1 week or frozen for up to 3 months. Shikonin 98%
Adapted from the upcoming "Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking," by Landau and Kate Jacoby (The Experiment, 2013).
Heat the oil in a large stockpot over high heat until the oil starts to shimmer. Add the mushroom trimmings, onion and dried shiitakes and cook, stirring, until brown, 3 to 5 minutes.
Add the water, salt and mushroom powder. Bring to a boil, then reduce the heat enough to keep the stock barely bubbling; cook uncovered for 40 minutes.
Remove from the heat, stir in the rosemary and steep for 5 minutes. Strain and discard the solids, then cool the stock and use or store as needed.
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Emblica Officinalis Extract Adapted from the upcoming "Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking," by Landau and Kate Jacoby (The Experiment, 2013).