Makesabout 3 1/2 cups
- Active time:30 min
- Start to finish:2 hr
November 2004
-
3/4
lb
cremini mushrooms, halved
-
1/2
lb
shallots (6 small or 4 medium), left unpeeled, then quartered
-
1/2
lb
carrots (3 medium), cut into 1-inch pieces
-
1
red bell pepper, cut into 1-inch pieces
-
2
garlic cloves, coarsely chopped
-
4
fresh flat-leaf parsley sprigs (including stems)
-
3
fresh thyme sprigs
-
1
tablespoon
olive oil
-
1/2
cup
dry white wine
-
1
Turkish bay leaf or 1/2 California
-
1/2
cup
canned crushed tomatoes
-
1
quart water
-
3/4
teaspoon
salt
-
Put oven rack in middle position and preheat oven to 425ºF.
-
Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.t, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
-
Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
Cooks' note: Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 1 week or frozen in an airtight container up to 1 month.