larry_stewart
Master Chef
Every couple of weeks/ months I wind up with a bunch of mushrooms that get pushed to the back of the fridge and kinda dry out.
Today Im putting them to good use and making a mushroom stock.
My question is, is it beneficial to salt the stock initially, later on as it cooks, or not at all and just salt it when I use it in whatever recipe Ill use it in in the future?
( Will adding salt initially help draw out some of the flavors from the shrooms as it cooks , is I guess what Im asking).
Today Im putting them to good use and making a mushroom stock.
My question is, is it beneficial to salt the stock initially, later on as it cooks, or not at all and just salt it when I use it in whatever recipe Ill use it in in the future?
( Will adding salt initially help draw out some of the flavors from the shrooms as it cooks , is I guess what Im asking).