Mushroom stock

STEPS

1. Slice the mushrooms and shallots into thin slices (about 0.5cm).

2. Cut off the garlic root, then cut the bulb of garlic in half horizontally, exposing the cloves.

3. Heat a stockpot over medium heat, and add olive oil. Add the mushrooms and cook, stirring often, until the mushrooms have lost all moisture and have begun to brown.

4. Add the garlic bulbs, open side down on the bottom of the pan, allowing them to toast for about 2 minutes. Flip over and add the shallots, cooking for about 5 minutes until translucent.

5. Add the thyme, peppercorns, and bay leaves. Bring to a boil, and then let simmer for 1 hour. When done, turn off the heat and allow to steep for an additional hour.

6. Strain, pressing out all the liquid from the mushrooms. Season to taste with MSG.