Roasted Mushroom-Kombu Dashi
A deeply savory vegetarian stock built on oven-roasted vegetables and umami-rich kombu.
- cremini or white mushrooms, halved1 lb
- dried porcini or shiitake mushrooms1 oz
- onion, quartered1
- carrots, cut into chunks2
- garlic, halved crosswise1 head
- dried kombu, 4-inch pieces2 pieces
- soy sauce or tamari2 tbsp
- tomato paste1 tbsp
- neutral oil2 tbsp
- bay leaves2
- black peppercorns10
- thyme sprigs6
- cold water2 quarts
- 1
Heat oven to 425°F. On a sheet pan, toss the fresh mushrooms, onion, carrots, and garlic with the neutral oil and tomato paste. Roast 35–40 minutes until deeply browned.
425F - 2
Transfer roasted vegetables to a large pot. Add the dried mushrooms, thyme sprigs, bay leaves, peppercorns, and cold water.
- 3
Bring to a bare simmer over medium heat, then reduce heat and cook for 45 minutes.
medium-low - 4
Add the kombu pieces and soy sauce. Simmer 20 minutes more, then remove and discard the kombu.
medium-low - 5
Strain the stock through a fine-mesh strainer; discard solids.
- 6
Cool completely before storing. Keeps refrigerated for 5 days or frozen for up to 3 months.
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