4cupschoppedcleaned ischnoderma mushrooms, roughly 1 inch or smaller pieces
1fresh bay leaf
a few sprigs of fresh thyme
1/4of one small onionskin on
A couple slices of carrot
Kosher saltto taste
Sweat the garlic carrot and onion in the oil, add the ischnoderma and sweat for 2 minutes more. Add the water and bouquet and bring the mixture to a simmer, then turn the heat down to low, cover and cook for 1 hour.
Strain the stock, then cool, transfer to a labeled, dated container and refrigerate until needed. The stock will keep for at least a week.