Mushroom Stock

Makes about 7 cups

2        tablespoons unsalted butter
1½     pounds mixed mushrooms
½       cup dry white wine
1        leek, trimmed, cleaned and cut into
          2-inch pieces
2       celery stalks, cut into 2-inch pieces
2       carrots, cut into 2-inch pieces
1       ounce dried porcini (optional – for a
          richer tasting stock)
10     parsley sprigs
8       thyme sprigs
2       teaspoons black peppercorns
7       to 8 cups water (being sure not to go
         above the maximum fill line in the
         cooking pot)

Nutritional information per serving (1 cup):
Calories 91 (32% from fat) • carb. 9g • pro. 4g fat 3g • sat. fat 2g • chol. 9mg • sod. 38mg
calc. 43mg • fiber 2g

1. Put the butter into the cooking pot of the
Cuisinart® Multicooker. Select Sauté/Brown.
Set the temperature to High, the time for 20
minutes, and press Start.
2. Once the unit has preheated and the butter is
melted, add the mushrooms. Stir to coat and
then allow to cook until nicely caramelized
and brown, about 20 minutes, stirring
occasionally. Press Stop.
3. Add the remaining ingredients. Secure lid and
select Stock. Set the pressure to High, the
time for 30 minutes, and press Start.
4. When the tone sounds, allow pressure to
release naturally.
5. Once pressure is completely released, open
lid and strain through a fine mesh strainer.
Discard solids.
6. Mushroom stock may be used immediately
or allow it to cool to room temperature and
refrigerate; it may be stored for 7 days in the
refrigerator and up to 6 months in the freezer