Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!
Lamb Stock
Condiments - Stock - 
- 
INGREDIENTS
- 4 onions, sliced
- 16 garlic cloves, sliced
- 2 T sea salt
- 12 cups water
- 4 oz / 115 g dried shitake (or morel) mushrooms
- 1/2 cup olive oil
- 10 celery stalks, sliced
- 6 carrots, sliced
- 2 leeks, sliced
- 1 t pepper
- 4 bay leaves
- 1 cup chopped parsley (1/3 cup dried)
- 2 T thyme (1 t dried)
- 2 t sage (3/4 t dried)
METHOD
1. In a large pot with a heavy bottom, heat oil and saute onions and garlic on medium high heat for 2 minutes, then on low until browned (about 1/2 hour). Stir occasionally and after 15 minutes add salt to release juices.
2. Reconstitute mushrooms in 4 cups hot water for 1/2 hour.
3. Agitate mushrooms in water to settle grit @ bottom of bowl, place mushrooms aside, strain and reserve liquid.
4. To onions, add celery, carrots, leeks, seasoning, and cook 5 minutes.
5. Add remaining water, mushrooms and liquid, bring to boil and simmer one hour.
6. Strain stock and reduce as needed.
NOTES
For sweeter tasting "meats" like lamb, veal or pork.
From "The Meat Lover's Vegetarian Cookbook" by Steven Ferry & Tanya Petrovna.
Used for flavorings in mock-meat recipes (vegetarian or otherwise) that call for certain types of vegetarian stocks, aside from plain ole vegetable.
posted by Megan Milligan
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