Recipes Rich Mushroom Stock Be the first to rate & review! This flavorful stock from chef Michael White is a great substitute for vegetable stock in any dish that includes mushrooms. Plus: F&W’s Guide to Homemade Soup Recipes By Michael White Michael White Instagram Michael White was the chef and restaurateur behind Altamarea Group, including Marea, Ai Fiori, Vaucluse, Osteria Morini, Nicoletta, Costata, and The Butterfly in New York, from 2009 to 2021. In 2022, he reopened New York City landmark The Lambs Club. Food & Wine's Editorial Guidelines Updated on September 2, 2015 Print Rate It Share Share Tweet Pin Email Total Time: 2 hrs 30 mins Yield: 6 cups Ingredients 3 tablespoons extra-virgin olive oil 1 pound white mushrooms, chopped 1 large onion, chopped 2 medium carrots, chopped 1 celery rib, chopped 4 garlic cloves, chopped 1 thyme sprig 1 rosemary sprig 1 bay leaf 1/2 teaspoon whole black peppercorns 1/2 cup Marsala 2 quarts water Directions In a pot, heat the oil. Add the mushrooms, onion, carrots, celery, garlic, thyme, rosemary, bay leaf and peppercorns and cook over high heat until the vegetables are softened, 15 minutes. Add the Marsala and cook until evaporated, about 5 minutes. Add the water and bring to a boil. Simmer over moderate heat until reduced to 6 cups, 2 hours. Strain the stock, pressing down on the solids. Make Ahead The stock can be refrigerated for up to 5 days or frozen for up to 1 month. Rate it Print