Quick and simple mushroom stock made from left over mushroom stalks, veggie trimmings,a few herbs and some water. Keep and freeze down mushroom stalks and veg trimmings such as carrot peel, the green bit of leeks you dont use etc until you've got about 100g of each
This will last a week in your fridge and is a great stock to use in risotto.
Add a litre of water to a saucepan you can cover and then throw in your mushroom stalks, veggie trimmings and then some herbs. Add a crushed clove of garlic,a few cracks of black pepper and then bring to the boil
Cover the pan and keep at a medium boil for 30 minutes.
Then take the lid off and simmer for another 20 minutes
Take off the heat and let cool before passing through a sieve and squashing the liquid out of the mushrooms.