{ COOKBOOK CLUB }: Silver Oak Winery’s Mushroom Stock

Happy Monday!

I hope everyone had a good weekend! We went to Silver Oak – in fact, I met Dominic, behind this cookbook on Saturday and that was a real treat!   Then spent alllllllll day – literally – on Sunday shooting this week’s content for the cookbook club which I am beyond excited to present.

No Superbowl here… though I was sure to catch Gaga’s preformance online while the stock was cooking and, no surprise here, but she was phenomenal & I love her focus on unity. Watch her smashing performance here & read why she is one of my biggest role models here.

Anyways, let’s commence the cookbook club & talk this mushroom stock!

This is one of my all time favourite recipes. In fact, it was the first I’ve made from the Silver Oak cookbook when I first picked it up last month. It really is a perfect staple to have in your kitch.

For starters, it’s vegan!


It’s delicious, nutritious & FULL of flavour… savory, earthy, & comforting.

To make it even better, it is EXTREMELY easy. If we’re being real, the hardest part is the prep. If you really want to save time, you can buy sliced cremini mushrooms.

For this recipe {& all I will feature}, I followed precisely to the T. However, feel free to modify as you wish.

Like in my mulled wine, I highly recommend using whole spices. This will keep the stock from getting muddy.

To keep them all in one place, I put the spices in a cheese cloth {def keep them on hand! great for infusing liquors or making a nut / hemp milk} and double knotted with some twine. The mustard seeds were quite fine & easy to sneak through while straining.


{ tying the spices all in one spot }

I also strained it twice.

I used the coarse strainer that came with the stock pot {brand new purchase & I am obsessed!} & then again through a fine mesh sieve. This will make about x cups. I used 7 for the farrotto – coming this week! – & kept the remaining in the fridge.

As far as how to use it? I love using it with beef dishes in lieu of chicken or beef stock. It really amps the savouryness & complements red meat well. Also, sip it as you would with bone broth! Slice up some green onions & add a bit of olive oil for a hearty broth to sip on.

The possibilities are really endless!

You can use it for a base for a marsala sauce, toss some roasted vegetables in it, use it for a pot roast, a delicious base for dirty rice, beef stew, a base for a vegetarian gravy, or my favourite way… in a risotto / farrotto.

I plan on making this monthly for my freezer. It takes no time to prepare and while it simmers is perfect to catch up on some instagramming, or in my case, the Lady Gaga halftime show.

Also, maybe because I am still on this high, but I cannot recommend investing in a good stock pot enough!




{ Just call me shroom bae }

We bought this exact one.

One, I am a huge fan of All-Clad.

Two, it’s a 12 quart size so it can literally be used for anything and everything. One thing I’ve never done before {& intimidates me} is cooking a live lobster. Sometime this year, I plan on unleashing my Julia Child & getting it done… though, much to Lucy’s chagrin, something more like this will happen. Moving on….

Three, the one we got came with a steamer and strainer which really makes cooking {& cleaning} a cinch.

Give it a go!

This is a nutritious staple for your pantry, and in the day & age of being extra, nothing wrong with letting  anyone know that you are serving a risotto made with a mushroom stock… casually made from scratch. #justcallmeina





On another note, you might of caught my snaps but I’m looking to create a no nonsense kitchen! Think 5 pots, maximum. Trying to keep things minimal & efficient. What are the kitchen gadgets you can’t live without? Let me know! x

Give this a go! If you have any questions, let me know in the comments!

Also, if you make this, I wanna see!!! Post on Instagram, tag me @shannonsilver & use the hashtag #champagnebookclub! x

Talk soon,

Shannon

+++ This recipe was from the Silver Oak Cookbook by Dominic Orisini. You can read about the cookbook here, Dominic here, the cookbook club here, & purchase the cookbook here.

+++ Jeans {also seen here} sold out, very similar here. Top, from Gap in 2015, similar here.  Choker is Brandy Melville found here

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Print Recipe
Mushroom Stock via Silver Oak
This recipe is by Dominic Orsini, chef of Silver Oak Winery.
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
cups
Prep Time 10 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
cups
Instructions
  1. Combine all ingredients in a large pot over medium-high heat and bring to a boil.
  2. Cover partially, turn down heat to low, & simmer for roughly 45 minutes. Skim any surface foam.
  3. Remove from heat & strain stock through a fine mesh sieve into a clean container. Let cool, cover & refrigerate. Stock will keep in the refridgerator for 4 days and freezes for about a month!
Recipe Notes

optional, but I like to use a cheesecloth tied with twine to keep all the spices together.

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