Mushroom stock.
Mushroom stock. (Bonnie Jo Mount)

VEDGE MUSHROOM STOCK

Makes 3 quarts

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.

MAKE AHEAD: The stock can be refrigerated for up to 1 week or frozen for up to 3 months. Adapted from the upcoming "Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking," by Landau and Kate Jacoby (The Experiment, 2013).

Ingredients

2 teaspoons canola oil

8 cups (about 1 1/2 pounds) mushrooms or mushroom trimmings, wiped clean

1 medium onion, chopped

1 cup dried shiitake mushrooms

4 quarts water

1 tablespoon kosher salt

1 tablespoon porcini or other mushroom powder (see headnote)

2 sprigs rosemary

Steps

Heat the oil in a large stockpot over high heat until it starts to ripple. 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.

NUTRITION Per 1-cup serving: 5 calories, 0 g protein, 0 g carbohydrates, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 480 mg sodium, 0 g dietary fiber, 0 g sugar