Wild Mushroom Stock

• 1/2 cup olive oil
• 4 quarts wild mushrooms, coarsely chopped
• 4 quarts white mushrooms, coarsely chopped
• 3 heads garlic, halved
• 4 cups chopped onion
• 4 cups chopped celery
• 1 1/2 cups moderately packed flat-leaf Italian parsley (including stems)
• 6 sprigs thyme
• 1 tablespoon black peppercorns

1. Place an 8-quart or (preferably) larger casserole or stockpot over high heat, add the olive oil and heat until shimmering.
2. Add the mushrooms and cook, stirring often, until they soften and release their liquid.
3. Continue to cook until the liquid has evaporated and the mushrooms begin to brown; it may take about 45 minutes.
4. Add the garlic and cook until it begins to soften, about 3 minutes.
5. Add the onions and celery and reduce the heat to medium.
6. Saute until the vegetables are tender, about 5 minutes.
7. Add the parsley, thyme and black peppercorns and about 7 quarts of water (should be just enough to cover).
8. Simmer for 45 minutes and strain through a fine-mesh strainer into a heatproof bowl.
9. Cool, cover and refrigerate; may be frozen for up to 3 months.

olive oil, wild mushrooms, white mushrooms, garlic, onion, celery, parsley, thyme, black peppercorns

Taken from cooking.nytimes.com/recipes/1014474 (may not work)