Mushroom Broth (Stock)

August 18, 2011

Double, double toil and trouble;
Fire burn, and caldron bubble.

~William Shakespeare, Macbeth

The debate over broth vs. stock. Why has this always been so perplexing, even amusing?

Broth derives from the Old English noun broþ, having trickled down from an Indo-European verb root bhreu- or bhru- (“to heat, boil, bubble”), which also produced the word “brew.” So, etymylogically speaking, the noun broth means “liquid in which something has been boiled.”

The Germanic form brotham was borrowed into vulgar Latin as brodo, which by way of Old French broez came into 13th century English as broys or browes.

Stock presents a tad more complicated root scenario given its varied definitions and uses (inventory, corporate stock, summer stock, livestock, paper stock, stock remark, etc.). The word originally denoted a “tree trunk,” coming from the Germanic stukkaz. Stock, as used in the sense of broth, was so coined in the mid 18th century, because one keeps a “stock” of “broth” on hand in the stockpot.

Etymylogically, they seem nearly interchangeable. But, many chefs may dispute this, contending that stock is produced by slowly simmering relatively unseasoned bones and cartilage, some meat scraps, vegetables and aromatics in order to extract their essences. Often, the collagen rich bones are first oven roasted with the vegetables, and then added to the water to further enhance colors and flavors. This gelatinous, rich, and viscous stock is then strained and later used as a base to build sauces, gravies, soups or braises. Broth, on the other hand, they claim is crafted with whole meat morsels, is more delicate by nature and refers to an already finished and seasoned product. So, although not necessary broth can be made of stock.

Add to this semantic cauldron culinary terms like bouillon, court bouillon and consommé and mayhem ensues.

The distinction between vegetable stock and broth seems neglible. As for mushroom broth, made from those noble fungi taxonomically classified as a kingdom separate and apart from plants and animals and more genetically related to animals than plants…a vegan conundrum?

MUSHROOM BROTH

1/4 C extra virgin olive oil
1 1/2 lbs crimini mushrooms, cleaned and chopped
1 1/2 C large mushroom stems (e.g., portabella), cleaned and sliced lengthwise
1/2 medium yellow onion, peeled and chopped
3 plump, fresh garlic cloves, peeled and chopped

1 C dry white wine
1 T shoyu
1 C dried mushrooms, such as porcini and/or shiitake
Pinch of sea salt
1/2 t dried herbes de Provence
3 sprigs fresh thyme
8 whole black peppercorns
3 C water
3 C vegetable stock

In a heavy pot or Dutch oven, heat the oil over moderately high heat. Add the mushrooms, stems, onion and garlic. Cook, stirring occasionally, until the mushrooms release their liquid, about 5 minutes.

Add the wine, shoyu, dried mushrooms, salt, dried herbs, thyme, peppercorns, water and vegetable stock and bring to a boil. Cover, reduce the heat to moderate and simmer until the liquid is reduced about one half, about 45 minutes to 1 hour.

Pour the hot broth through a fine strainer into a large bowl. Strain a second time for good measure.

Store broth in the fridge for up to four days, or in the freezer for up to 6 months.

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