Mushroom Stock

Servings: 2

Mushrooms 1 blue container

Mirepoix (Carrots, onion, celery) 1 full cup

Salt & Pepper To Taste

Olive Oil For cooking

1. Sweat (light sear) vegetables with a little olive oil until just aromatic
2. Cover vegetables with warm water and bring to a boil
3. Reduce until low and let simmer 4-6 hours depending on how potent you would like your stock.
4. Check water from time to time just to watch for evaporation. Add a little at a time as need to keep the pot at least half full.
5. When stock is ready strain vegetables, use as desired.