Roasted Mushroom Stock - cooking recipe

Ingredients

2 lbs button mushrooms, quartered
1 medium onion, coarsely chopped
4 garlic cloves
6 tablespoons extra-virgin olive oil or 6 tablespoons vegetable oil
sea salt or kosher salt & freshly ground black pepper
3 -4 branches fresh thyme

Preparation

Preheat the oven to 400.
Combine the mushrooms, onion, garlic and oil in a large bowl.
Add 1/2 teaspoon salt.
Toss to coat the vegetables with the oil.
Spread the mixture in 2 baking pans.
Roast for 25 to 30 minutes until the vegetables are deep brown and caramelized.
Transfer the mushroom mixture to a large saucepan and add 6 water and the thyme.
Bring to a boil, then reduce heat to simmer uncovered for 40 minutes or until the mushrooms have given over all there flavor to the liquid.
Strain the stock through a fine sieve into a clean pan, pressing hard on the mushrooms to extract as much liquid as possible.
Bring the stock to a boil and cook until reduced to 3 cups.