We make and can our bone broth ; pork, beef, chicken, venison .Im interested in canning mushroom stock. We have maitake, chicken of the woods, lions mane, honey, chanterelle, oyster, morel, cauliflower/brain, etc that grow in the area.

I think i could make a pretty kickass stock, seeing we hunt and preserve all these. Any recipe recommendations? I searched but a lot of them are behind pay pig walls. Thanks

>>21447018 (OP)
Salt it, saute the fuck out of it, boil it

And stop saying bone broth, you sound retarded

>>21447073
Thanks for replying. I appreciate your input.

>>21447018 (OP)
Imagine being this poor

>>21447018 (OP)
Wow you foraged all of that? Unfortunately I haven’t made mushroom stock before so I can’t help aside from mentioning that I’ve had this mushroom soup recipe on my “to make” list for a while (in case you can use it):
https://cooking.nytimes.com/recipes/1015710-pureed-mushroom-soup

>>21447018 (OP)
You should dry the mushrooms instead. Dried mushrooms make better stock and you can use them for other things as well

I've only ever dried them out for stock-making but a guy I know said he does >>21447073

>>21447018 (OP)
Fumets basically just water, mushrooms, lemon and butter.
Here's a recipe from Bocuse: 1/10 l water, 1 pinch of salt, juice from 1/2 lemon, 40-50 g butter, 250-300 g champignons. Boil for 5 minutes. Then fill it in another bowl and put some greaseproof paper on top so the fond has no contact with air.

>>21448622
>You should dry the mushrooms instead
That's right
>Dried mushrooms make better stock
No they don't
>and you can use them for other things as well
That's right. You can add them to marinades, blend them to powder, use that as a rub or make an espuma or may with it.
>>21449173
>Fumets basically just water, mushrooms, lemon and butter
No it's not. A fumet is a fish or seafood stock. You make it with fish or seafood leftovers, not mushrooms.

>>21449212
>A fumet is a fish or seafood stock
They're both called fumet.