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Heston's mushroom stock

Shivam_Daryanani_92859

So I just made Heston's mushroom stock, which is delicious!

He cooks the mushrooms in butter until the water from the mushrooms evaporates.

Deglazes with wine. Adds aromatics.

Adds water.

Pressure cooks for 30 minutes.

After the pressure cooking step, he strains.

The he adds the liquid back to the pressure cooker, and reduces it until half in volume.

I don't understand the last part, why reduce? Why not just add less water in the pressure cooking step?

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jeffreybkim

I agree with your thoughts. However, I'm also curious about evaporating the water in the mushrooms. There's a lot of water in butter already, am I correct? Did it take a while to evaporate all the water?

Shivam_Daryanani_92859

It did take a while, maybe 30-40 minutes.

tshewman

Have made this many times. If you want to intensify things even more (e.g. closer to truffle-like stock), use dehydrated shitakes during the reduction phase. No, it won't taste like truffles but does make a difference. I recall Heston writes to always keep some on hand and I was out of truffle juice and thought why not....

Shivam_Daryanani_92859

Oh man ! I wish I had read this before. I actually made this stock to use in Alinea's hot potato cold potato application, as purchasing truffle juice isn't feasible for me. I guess I'll have to try again

Made some risotto with this today, was delicious.

tshewman

It's an inexpensive (unlike most of his recipes :-)...) versatile stock. On occasion I cook for some that are vegetarian so I use it (a replace butter with oil). But definitely a winner.

Shivam_Daryanani_92859

what truffle juice do you buy?

tshewman

BTW-if you make a mushroom stock and infuse with shitake and reduce by 2/3 you can make the truffle explosions. Not as good but ok. What I like about making them with the mushroom stock is that it freezes well and you can just pop a ball of mushroom gel in to finish a dish. It carries wonderful flavor and adds that smooth texture b/c of the gelatin. Food for thought.

BTW-have a couple past pieces fracture have done it with the truffle spheres as well, needless to say is amazing to finis a dish that way. :-)

artstype

you are also evaporating the water from the butter, centrating everything. This is an amazing stock.