Well, the Missus wanted Her Mushroom Risotto again.
And while I've already done a post on the risotto already; I thought I'd go ahead and post my very basic mushroom broth that I use to make the risotto and various mushroom soups and such; it's really simple. It's based on a recipe in the late Charlie Trotter's cookbook – Charlie Trotter Cooks at Home. The recipe is kinda hidden away in one of the soup recipes. There is a difference in the version I make. I use various mushroom trimmings that I freeze; the good stuff; you know chanterelles, oyster mushrooms, etc…..and in the case where the Missus wants a soup or risotto before I hit the two pound mark, I'll supplement with cremini mushrooms. It's a very nice broth.
Anyway, here goes:
Mushroom Broth: 
2 Pounds Mushroom Trimmings or Cremini Mushrooms Chopped
3-4 Tb Extra Virgin Olive Oil
3 1/2 Quarts Water
1/2 Cup Dry White Wine
1 1/2 – 2 Cups Roughly Chopped Onion
1 Bulb of Garlic Chopped
1 Tsp Thyme
1 Tsp Oregano
salt and pepper to taste
– Add mushrooms to a cold stockpot. Turn up heat to medium-high and let sit until the mushrooms start giving up its liquid before stirring
– Add olive oil, garlic, onions, and saute until fragrant
– Add white wine to deglaze (the mushrooms will leave a bit of a "fond" in the pot)
– Add Thyme and Oregano and mix well
– Add Water and bring to a simmer
– Simmer for 2 hours
– Strain broth and add salt and pepper (if desired) to taste
You can freeze the broth – makes about 10-12 cups
We use it for our risotto instead of chicken or any other broth. I will also use it in addition to mushroom soaking liquid and reduce for pasta sauce.
I hope everyone is still doing well!
Have a great…and safe weekend!