Mushroom Stock

• 4 1/2 cups/1,012.5 grams water
• 18 ounces/500 grams button mushrooms, cleaned and cut into quarters
• 1 medium onion, sliced
• 1/2 cup plus 2 tablespoons/140 grams oloroso sherry
• 6 tablespoons/120 grams soy sauce
• 1 head garlic, peeled and separated into cloves

1. Put the water, mushrooms, onion, sherry, soy sauce, and garlic in a 6-quart pressure cooker and cook on high pressure for 15 minutes.
2. Let the pressure dissipate naturally.
3. Alternatively, combine the ingredients in a heavy-bottomed pot and bring to a simmer over medium-high heat.
4. Simmer gently, skimming any foam off the surface as needed, for 1 hour.
5. Remove from heat, cover, and let steep for 30 minutes.
6. Strain the finished stock through a fine-mesh strainer lined with damp cheesecloth.
7. Use immediately, or chill and reserve (or freeze) for future use.

water, button mushrooms, onion, oloroso sherry, soy sauce, garlic

Taken from www.epicurious.com/recipes/food/views/mushroom-stock-374184 (may not work)